Stuffed cabbage with cracklings: how to cook an authentic Ukrainian dish

Stuffed cabbage is an ancient Ukrainian dish that has survived to the present day and retained its authenticity. It is nutritious, tasty, and full of vitamins that sauerkraut contains.

Nowadays, stuffed cabbage is not cooked as often as it used to be. However, this dish has its own character, persistence, and will never go out of style. Food blogger Myroslava Pekariuk shared her recipe for sauerkraut on Instagram.

Ingredients

• Sauerkraut - 900 g
• Ground millet - 5 tbsp
• Egg - 1 pc
• Sour cream 20% - 370 g
• Onions - 3 pcs
• Underbelly - 500 gr
• Salt
• Pepper

Method of preparation

1.Squeeze out the sauerkraut, chop it, cover it with cold water and put it to cook until almost tender. If the cabbage is too sour, rinse it first.

2. Pour boiling water over the millet, leave it to steam for 15-20 minutes, and then drain.

3. Beat the egg and mix it with the millet.

4. Put the millet on the cabbage and do not stir until it is cooked. The water should cover the millet by about 1 cm.

5. Dice the onion, fry it until golden brown, add sour cream and heat it up.

6. Pour our roast into the cabbage and mix thoroughly.

7. Finely chop the onion, and cut the underbelly into pieces for bacon.

8. Fry the underbelly until the lard is almost melted, add the onion, salt, pepper and fry until golden brown.

9. Put the filled cabbage on a plate, put the bacon on top and enjoy the incredible, authentic taste.