Composition / ingredients
Cooking method
My meat, cut into portions, put it in the bowl of a slow cooker. Pour in part of the vegetable oil (about half) and fry until golden brown in the "Frying" mode. We put the finished meat in a separate container.
Chop the cabbage thinner, put it in the bowl of a slow cooker, pour in the remaining vegetable oil and brown it on the same mode.
Peel carrots and onions. Carrots are three on a grater, and onions are cut into small cubes. Add to the cabbage and fry for another 3-4 minutes, seasoning with salt and pepper.
Meanwhile, wash the pepper, remove the seeds, cut into strips. We spread the meat on the fried vegetables, then the Bulgarian pepper,
Remove the skin from the tomatoes, sprinkling them with boiling water. Cut the pulp into cubes and send it to the rest of the ingredients.
Turn on the "Quenching" mode and cook for 40 minutes.
We serve the dish hot.
Very, very tasty!
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
