Sauerkraut and sour cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Bacon grease or lard |
| 2 | mediums | Finely chopped onions |
| 1 | teaspoon | Paprika |
| 1½ | pounds | Pork from shoulder cut into |
| small | Pieces | |
| 1 | can | (27 oz) drained sauerkraut |
| 1 | small | Head of cabbage thinly |
| Sliced | ||
| Salt | ||
| 1 | cup | Very thick sour cream |
Directions
Melt fat in Dutch oven. Add onions & saute until they start to brown, about 10 minutes. Add paprika & pork. Brown meat, 5-10 minutes. Add sauerkraut, cabbage, salt & enough water to cover mixture. Cover pot.
Cook over low heat for 2 minutes. Place sour cream in small bowl. Add a little hot broth & stir to warm. Pour cream mixture into cabbage mixture. Remove from heat.
File