1 lb green cabbage
2 red sweet peppers
1 large onion
1 large carrot
0.5 lb mushrooms
1.5 lb pork
1-2 large brined cucumbers
2 bay leaves
Tomato paste, salt, and pepper on taste
2 tbsp vegetable oil
Cut pork into stir-fry cuts, sprinkle with salt and pepper.
Pre-heat a skillet with vegetable oil, and stir-fry pork until color turns golden.
Cut mushrooms into medium-size pieces, place in the skillet with meat, and heat low.
Grate carrots on a large grater, cut onions into thin stripes, put both on the skillet with meat and mushrooms, mix well, and continue to simmer under a lid.
Cut peppers into thin stripes, and put them in the skillet. Then, add 2 bay leaves to the skillet, cover it with the lid for 5 minutes, then remove bay leaves.
Cut the cucumbers into thin rings, put in the skillet.
Then, put 2 tbsp tomato paste in the skillet, mix well, and continue simmering.
Cut the cabbage into thin short stripes, and put in the skillet.
Add to the skillet 1 cup of hot water, mix well, and continue simmering under lid until the cabbage is ready. Stir from time to time.
You can use other meats instead of pork, and other cabbage instead of green cabbage, but this variant of the dish is classic.