👨‍🍳 作り方

1. 1

   Rinse the pickled cabbage thoroughly under cold water to remove excess salt and sourness. Squeeze out excess water and chop into bite-sized pieces.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the oil or lard over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and cook for another minute until fragrant. Stir in the smoked meat pieces and cook for about 5 minutes, allowing them to render some fat.

4. 4

   Add the chopped pickled cabbage to the pot. Stir in the paprika, black pepper, and Vegeta (if using). Mix well to coat the cabbage and meat with the spices.

5. 5

   Pour in about 200ml of water or broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the cabbage is very tender and the meat is cooked through. Stir occasionally and add more water or broth if it looks too dry.

6. 6

   In a separate bowl, whisk together the plain yogurt with a tablespoon of flour until smooth. This will help thicken the sauce.

7. 7

   Once the cabbage is tender, gradually stir in the yogurt mixture into the pot. Stir gently to combine, ensuring the yogurt doesn't curdle. Cook for another 10-15 minutes on low heat, stirring occasionally, until the sauce has thickened slightly.

8. 8

   Taste and adjust seasoning if necessary. Serve hot, traditionally with a side of crusty bread or cornbread.