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| 2 | pounds | pork | cut into 1/2 inch cubes |
| 2 | ounces | flour, all-purpose | seasoned |
| 1/2 | ounce | caraway seeds | |
| 3 | ounces | lard | |
| 1 | ounce | paprika | |
| 6 | ounces | cabbage | shredded, or saurkraut |
| 2 | ounces | tomato puree | |
| 1 | cup | water | |
| 1 | ounce | vinegar | |
| 4 | ounces | sour cream | |
| 1 | ounce | onions |
Toss the meat cubes in seasoned flour and caraway seeds.
Heat lard and sauté 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 1 1/2 hours until the meat is tender.
Add sour cream or plain yogurt at the last minute.
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Bread must always be kept fresh. No one wants to eat stale and moldy bread. The usual thing that we do when we want to preserve the freshness of our bread would be to place them inside your fridge. While this is effective to some extent, there are actuall...
This dish is surprisingly delicious! Easy & healthy - I'll make it often. Note - cut the amount of pasta in half, (8oz is plenty) and DON'T SKIP the lemon zest garnish at the end.