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Krautfleisch - Pork Casserole with Cabbage
2 lb Pork cut into 1/2 inch cubes
2 oz Seasoned flour
1/2 oz Caraway seeds
3 oz Lard
1 oz Paprika
6 oz Shreaded cabbage / Saurkraut
2 oz Tomato puree
1 c Water
1 oz Vinegar
4 oz Sour cream
1 oz Onions
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
Toss a few minutes, add tomato puree and white cabbage or saurkraut,
vinegar and cold water. Season with a little salt. Simmmer gently
for 1 1/2 hours until the meat is tender. Add sour cream or plian
yoghurt at the last minute.
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