This is how our ancestors cooked cabbage: with millet and ckracklings

Sauerkraut can be considered a truly authentic Ukrainian dish. It contains millet, which was often cooked in ancient times. Also, the highlight of this dish is golden fried cracklings.

The idea of cooking sauerkraut with bacon was published on the Instagram page of food blogger Myroslava Pekariuk (myroslava_pekariuk). The vegetable should be fermented.

Ingredients:

• sauerkraut - 900 g
• polished millet - 5 tbsp

• egg - 1 pc
• sour cream (20%) - 370 g
• onion - 3 pcs
• underbelly - 500 g
• salt
• pepper

Method of preparation:

1. Squeeze out the sauerkraut, chop it, cover with cold water, and put it to cook until almost tender (if the cabbage is very sour, rinse it before cooking).

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

3. Beat an egg (like an omelette), grind the egg with the millet, pour it on top of the cabbage, and do not stir until the millet is cooked (the water should cover the millet by about 1 cm).

4. Dice the onion, fry until golden brown, add sour cream, and heat through.

5. Pour the roast into the cabbage and then stir.

6. Season the cabbage with salt and pepper to taste and cook a little more.

7. Finely chop the onion and cut the underbelly for ckracklings.

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

9. Put the cabbage in a bowl, put the bacon on top and you can eat.