Cabbage with Meat in the Oven
Hearty, juicy, and tender, made from simple ingredients for everyday meals. Cabbage with Meat in the Oven is a quick, two-in-one dish. Meat and vegetables bake together, absorbing each other’s juices, resulting in an incredibly tasty dinner with minimal effort.
Updated : 16 September, 2025
Easy
About 30 min.
Ingredients
600 grams
Cabbage
400 grams
Pork
400 milliliters
Tomato juice
2
Laurel leaf
1 teaspoon
Garlic powder
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any meat: pork, beef, lamb, or chicken/turkey. Choose the cut to your liking. I used boneless pork shoulder. Tomato juice can be replaced with crushed tomatoes in their juice or diluted tomato paste.
Step 2
Remove damaged outer cabbage leaves and the core. Shred the cabbage. To make it more filling, add diced potatoes.
Step 3
Wash and dry the pork. Cut into medium pieces.
Step 4
Place cabbage in a baking dish (my dish is 27 cm diameter) and level it. No need to grease - the meat and cabbage release enough juice to prevent sticking.
Step 5
Place pork on top of the cabbage. Sprinkle with salt, pepper, and dried garlic. Add any other spices as desired.
Step 6
Pour room-temperature tomato juice over the cabbage and meat. Add bay leaves on top.
Step 7
Cover the dish with foil and bake in a preheated 180ºC (356ºF) oven for 1-1.5 hours. Exact time depends on meat size, cabbage toughness, and your oven.
Step 8
Sprinkle the finished dish with chopped fresh herbs and serve. Enjoy!