Varză à la Cluj (varză a la Cluj)

Instructions

1. Finely shred the cabbage after removing the core, then blanch it for 3 minutes in boiling salted water and drain it.
2. Sauté the chopped onion in the oil for 5 minutes over medium heat until translucent.
3. Add the ground pork and brown it for 6 to 7 minutes, crumbling it, then stir in the crushed garlic and paprika.
4. Add the drained cabbage, vinegar, bay leaf, caraway, salt and pepper, and mix well.
5. Cover and simmer gently for 35 to 40 minutes, stirring from time to time, until the cabbage is tender and melting.
6. Off the heat, stir in the crème fraîche until you get a smooth, creamy sauce.
7. Sprinkle with parsley if you like and serve hot with the polenta.