Krautfleisch - pork casserole w/ cabbage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork cut into 1/2 inch cubes |
| 2 | ounces | Seasoned flour |
| ½ | ounce | Caraway seeds |
| 3 | ounces | Lard |
| 1 | ounce | Paprika |
| 6 | ounces | Shreaded cabbage or Saurkraut |
| 2 | ounces | Tomato puree |
| 1 | cup | Water |
| 1 | ounce | Vinegar |
| 4 | ounces | Sour cream |
| 1 | ounce | Onions |
Directions
Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions.
Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water. Season with a little salt. Simmmer gently for 1½ hours until the meat is tender. Add sour cream or plian yoghurt at the last minute.