Warm salad of grapes, pork and sauerkraut

How to cook Warm salad of grapes, pork and sauerkraut

Step 1

Cut the pork into thin small pieces. Peel the garlic, finely chop, mix with soy sauce and chili. Pour this mixture over the meat, leave for 10 minutes.

Step 2

Squeeze the cabbage, add the olives cut into halves to it, season with 1 tbsp. l. vegetable oil and put on a plate. Heat the remaining oil in a frying pan, put the meat together with the marinade, fry, stirring constantly, for 5-6 minutes.

Step 3

Add cumin and grapes cut into halves to the meat, fry everything together for another 3 minutes. Put the fried meat with grapes on top of the cabbage. Serve right away.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Pangasius with broccoli and corn

Fast food option, crispy fried fish and vegetables.

Chicken Gizzard Salad

A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t

Apricot and gooseberry jam

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Pike cutlets

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Funchoza with chicken and vegetables

Funchoza with chicken and vegetables can be served in the evening for dinner or at any other time of the day if someone wants a hearty and tasty snack. Like many Asian dishes, this is prepared very quickly, in just half an hour. Funchoza itself does

Chicken breast pate

Chicken breast pate is a great idea for a variety of situations. It can be spread on a slice of dried bread and eaten for breakfast. Or divide among tartlets, garnish with green and black olives and serve as an accompaniment to a glass of wine. Final

Achuchuk salad

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Categories Menu Recipes
Top