Go Back
+ servings
romani recipe for cabbage and pork stew
Print Recipe
4.67 from 3 votes

Gypsy Stew Recipe - Sah Hai Mas

Filling Gypsy stew with pork, cabbage, and rice – this is one of the best-known Gypsy recipes – Sah (Shah) Hai Mas.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Meat Recipes
Cuisine: Gypsy
Servings: 4 -6
Calories: 582kcal
Author: Adina

Ingredients

  • 450 g/ 1 lbs white cabbage
  • 1 large onion
  • 3 tablespoons vegetable oil divided
  • 200 g/ 7 oz/ 1 cup long-grain rice
  • 350 g/ 12.3 oz smoked pork short ribs
  • 200 g/ 7 oz canned tomatoes or very ripe fresh tomatoes
  • 1 tablespoon tomato paste
  • 600 ml/ 21 fl.oz/ 2 ½ cups chicken stock meat stock or vegetable broth
  • 4-5 bay leaves
  • 3 teaspoons dried savory or thyme
  • 4 slices lean smoked pork chops
  • fine sea salt and freshly ground black pepper
  • some parsley

Instructions

  • Shred the cabbage very finely. Chop the onion finely.
  • Heat 2 tablespoons of the oil in a large Dutch oven or thick-bottomed pot and cook the onion until translucent. Add the washed rice and stir for 1 or 2 minutes until the rice is shiny and coated with oil.
  • Add the cabbage and stir well. Add a small splash of water, about 50 ml/ 1.7 fl. oz/ a bit less than ¼ cup, cover well, and let cook for about 5 minutes or until the cabbage starts to soften slightly.
  • Divide the pork ribs into single ribs. Add them to the pot together with the stock. Add 1 teaspoon of fine sea salt and some pepper, chopped tomatoes and tomato paste, bay leaves, and dried herbs.
  • Stir well, cover, turn the heat down, and let simmer for about 20 to 30 minutes or until the rice is tender and most of the liquid has been absorbed. Check from time to time and add a bit more stock if the dish threatens to become too dry. Adjust the taste with salt and pepper.
  • In the meantime, heat another tablespoon of oil in a pan and fry the pork chops for a couple of minutes on each side until golden and cooked through. Place the chops on top of the rice and cabbage dish, sprinkle with parsley and serve hot with pickles.

Nutrition

Serving: 1/6 of the recipe | Calories: 582kcal | Carbohydrates: 27g | Protein: 42g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Cholesterol: 138mg | Sodium: 688mg | Fiber: 3g | Sugar: 10g