### Ingredients 500 g of pork shoulder 1 medium cabbage 1 large onion 1 carrot vegetable oil for frying 200 g of fatty sour cream a bunch of dill 2–3 cloves of garlic 1 tsp of adjika 2 tbsp of tomato paste salt and black pepper to taste a pinch of khmeli-suneli a pinch of sugar - optional ### How to Cook First, rinse the meat, pat it dry, and cut it into large pieces. In a well-heated skillet or cauldron with oil, quickly fry it on all sides until lightly golden brown - this helps to retain juiciness inside. Then add the chopped onion and grated carrot to the meat. Sauté the ingredients together for a few minutes over high heat, allowing the vegetables to soften and release their flavor while the meat absorbs their aroma. Remove the outer leaves from the cabbage, discard the core, and chop it. Add the cabbage to the skillet with the meat and vegetables. Despite its volume, the cabbage will quickly reduce, releasing juice. Simmer the mixture for about 10 minutes over medium heat, stirring occasionally. After that, add salt and tomato paste to the dish, mix thoroughly, and cook for a few more minutes. At this stage, a rich color and characteristic flavor develop. ### Sour Cream Sauce Prepare the sauce separately: mix the sour cream with minced garlic, chopped dill, and adjika until smooth. It adds creaminess and a slight spiciness to the dish. ### How to Serve Serve the finished stewed cabbage with meat hot, accompanied by a portion of sour cream sauce. It refreshes the flavor and makes the dish more tender, creating a harmonious blend of aromas and textures.