Usuba
Cabbage Soup with Pork Brisket in a Slow Cooker
A hearty soup with meat, cabbage, and vegetables. Pork brisket is cooked separately, then cut into pieces and returned to the cabbage soup. Vegetables are sautéed in a pan for rich flavor, and the finished dish is left to infuse under a lid.
- Total
- 90 min
- Standard serving
- 238 g
Ingredients
Total 14
Instructions
- 1
Step 1
Place the pork brisket whole piece in the multicooker and cook for 25 minutes.
- 2
Step 2
Chop the cabbage and add it to the meat in the slow cooker. Cook for 25 minutes.
- 3
Step 3
Cut the potatoes into cubes, place them in a slow cooker and cook for 25 minutes.
- 4
Step 4
Heat oil in a skillet. Sauté the carrot for 1 minute, then add the chopped onion and cook for 1 minute. Add the red and yellow bell peppers, cook for 1 minute. Pour in the tomato sauce and simmer for another 1 minute.
- 5
Step 5
Pour the contents of the pan into a slow cooker. Add the chopped tomato, black peppercorns, and bay leaf. Season to taste with salt.
- 6
Step 6
Simmer the cabbage soup in a slow cooker for 10 minutes.
- 7
Step 7
Turn off the slow cooker. Sprinkle the cabbage soup with fresh herbs and cover with a lid.
- 8
Step 8
Before serving, remove the meat, cut it into pieces and put it back in the soup. This way the meat will remain tender and will shred nicely.
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