Components
- Un kilogramo
- 400 g of Japanese pumpkin (approximately 3 cups [tea]), diced into 3 cm cubes
- 7 cabbage leaves
- 1/3 cup (tea) of diced bacon (approximately 50 g) (optional)
- Two onions
- Two garlic cloves
- 1½ cups of hot tea water
- 2 tablespoons of white wine vinegar
- 1 cinnamon stick
- 1 teaspoon of ground cumin
- A small amount of sugar, about a pinch
- Two bay leaves
- Three tablespoons of olive oil Walk
- sodium chloride
- Add ground pepper gradually, adjusting to your preference.
Follow the process step by step.
Setup mode
- Cut the acem into 3 cm cubes. Place them in a bowl and season with 1 teaspoon of salt, cumin, and pepper to taste. Thoroughly mix with your hands to coat all the meat pieces in the spices, then leave at room temperature while you prepare the other ingredients — the meat should not be frozen when cooking.
- Peel and chop the onions into 2 cm cubes. Peel the garlic cloves and slice them thinly. In a kettle, heat slightly more than 1½ cups of water.
- Place a pressure pan (without the lid) over medium heat. As it warms up, add water along with one tablespoon of olive oil and brown the meat in batches, avoiding overcrowding, cooking each side for approximately 2 minutes. If all the meat is added at once, it will lower the pan’s temperature and cook in its own steam instead of searing.
- Place the golden meat in a bowl and repeat the procedure with the remaining pieces, adding 1 teaspoon of olive oil to the pan each time.
- Maintain the pan over medium heat, add water with a teaspoon of olive oil, and then incorporate the bacon. Sauté for approximately 1 minute until the fat begins to render. Add the onion, season with a pinch of salt and sugar, and cook for about 5 minutes, stirring occasionally, until the onion turns golden. Add the garlic, cinnamon, and bay leaf, stirring for 1 minute to release their aroma.
- Add vinegar and scrape the bottom of the pan thoroughly with a spatula to dissolve the burnt bits, as they enhance the flavor. Pour in hot water, return the meat to the pan, and season with 1 teaspoon of salt. Cover the pan and raise the heat. Once it begins to boil, reduce the heat and let it cook for 25 minutes.
- In the meantime, rinse and dry the cabbage leaves; using your hands, pull out and discard the stalks, then tear the leaves into pieces approximately 4 cm in size. Tip: Save the stalks to make pickles.
- After 25 minutes, switch off the heat and cautiously place the pan under running water to cool it down until the pressure is completely released. Note: ensure the water touches only the smooth surface of the lid and does not come into contact with any of the valves.
- Remove the lid, add the pumpkin chunks, and stir gently. Cover the pan again and place it back on high heat. When the pan reaches pressure, reduce the heat and cook for 1 minute. Turn off the heat and cautiously cool the pan under running water once more.
- Uncover the pan and stir the cabbage—it will cook from the heat of the stew. Some pumpkin pieces will break down and blend into the broth, adding extra flavor and thickening the dish. Serve immediately afterward.
PUNTO DE CONGELACIÓN
Meat stew with pumpkin and cabbage can be stored in the freezer for up to three months, either in single servings or bigger batches. To defrost, leave the stew in the refrigerator overnight. For individual servings, you can use the microwave on high for 3 minutes. Alternatively, larger portions can be thawed directly in a pan by adding a little water, covering it, and heating on low until completely defrosted.
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This is the method to make a vinaigrette using cabbage stems.
PRESSURE
If you prefer to make the stew in a regular pot, use the same preparation method but add more water: 1.250 liters. The meat should be cooked for approximately 1 hour and 30 minutes with the lid slightly open until it is tender. Then, simply add the pumpkin and cook for an additional 15 minutes.
