Next time I'll take more cabbage, the most delicious was her... So take pounds, can't go wrong. Shinkuem cabbage thinly, throws to obzhivatjsya in a cauldron with vegetable oil. More precisely, it's a cross between roasting and braising, it turns out.

Pork cut into small pieces across the grain, quickly fry in very hot pan

Until Golden brown - so we keep the juice inside the meat. Spread the meat in a ceramic baking dish or portion pots.

The pan from under the meat, fry the onion, sent to the meat.

Then the mushrooms. If the pan is dry, you can drop a bit of oil. Salt the mushrooms to the bowl with the meat.

Tomato paste dilute with half Cup of water, pour in the cabbage. Salt. Simmer a little more.

Meanwhile, the dried flour on a clean dry skillet until slightly cream color, pour HOT water (100 grams), zamechaem carefully. If you get lumps, then strain through a large strainer.

Cabbage is sent to the meat, onions and mushrooms - either 1 large or many small pots. Pour flour sauce, stir. How not to be mistaken with the salt, I always doubt... salted intuitively, less is better, you can always needs more salt in the dish. Stick 3 leaves of lavrushensky (or half pot), 5-6 peas of black pepper (or a pair in each), if you like - seasoning for pork or cabbage. Cabbage likes sugar, so if you want, you can add a little bit, I love the sour taste of cabbage, so that was added. Cover with a lid and put into the oven. I have at 200 degrees was ready an hour and a half... a ramekin probably would have come faster.