Svinsko sus Zele (Bulgarian Pork and Cabbage Stew)
Pork shoulder stewed with sweet white cabbage, carrot and paprika until it all falls apart, good with mash or bread.
- Time2 hr
- LevelEasy
- Costabout £1.28 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 460kcal
- 10.6gcarbs
- 5.1gof which sugars
- 33.9gfat
- 12.2gsaturates
- 28.8gprotein
- 3.5gfibre
- 5.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large heavy pot over a high heat. Brown the pork in two batches for 5 minutes each, then lift out.
10 min - 2
Cook the onions and carrots in the same pot for 6 minutes, until soft. Stir in the paprika and tomato purée and cook for 1 minute.
6 min - 3
Return the pork, then add the bay leaves, peppercorns, salt and water. Bring to a simmer, cover and cook gently for 45 minutes.
45 min - 4
Pack the cabbage on top of the pork. Cover again and cook for 45 minutes more, pushing the cabbage down into the liquid once or twice as it wilts.
45 min - 5
Take off the lid and simmer for 10 minutes, until the sauce is thick and the cabbage is completely soft.
10 min - 6
Remove the bay leaves, scatter over the dill and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
