Toros cabbage does not behave delicately: rich pork, sauerkraut and paprika meet head-on. The browned edges at the end create the morsels everyone searches for at the top of the dish.
Method, step by step
- Cut the meat into large cubes and fry in hot fat.
- Add the onion, garlic, spices and a little water. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- When it is half soft, stir in the cabbage and cook covered.
- At the end, toast it a little without the lid; serve with fresh bread.
Practical tips and common mistakes
- Toast it over high heat at the end, because the collard cabbage looks good with some browned, cheeky edges.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
