1 lb green cabbage
2 red sweet peppers
1 large onion
1 large carrot
0.5 lb mushrooms
1.5 lb pork
1-2 large brined cucumbers
2 bay leaves
Tomato paste, salt, and pepper on taste
2 tbsp vegetable oilMethod:
Cut pork into stir-fry cuts, sprinkle with salt and pepper.
Pre-heat a skillet with vegetable oil, and stir-fry pork until color turns golden.
Cut mushrooms into medium-size pieces, place in the skillet with meat, and heat low.
Grate carrots on a large grater, cut onions into thin stripes, put both on the skillet with meat and mushrooms, mix well, and continue to simmer under a lid.
Cut peppers into thin stripes, and put them in the skillet. Then, add 2 bay leaves to the skillet, cover it with the lid for 5 minutes, then remove bay leaves.
Cut the cucumbers into thin rings, put in the skillet.
Then, put 2 tbsp tomato paste in the skillet, mix well, and continue simmering.
Cut the cabbage into thin short stripes, and put in the skillet.
Add to the skillet 1 cup of hot water, mix well, and continue simmering under lid until the cabbage is ready. Stir from time to time. Note:
You can use other meats instead of pork, and other cabbage instead of green cabbage, but this variant of the dish is classic.