in Austria

Cabbage meat

updated

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Ingredients for 4 servings:

  • 800 g pork goulash
  • 500 g sauerkraut
  • 3 onions
  • 2 garlic cloves
  • 1 tsp vinegar
  • 2 tbsp paprika powder, sweet
  • 3 tbsp sugar
  • salt and pepper
  • oil
  • possibly cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the pork into equal-sized pieces. Peel and finely dice the onions and garlic. Fry the onions in a little oil until dark brown, add a little water, and puree with a hand blender. Add the garlic, paprika, vinegar, and pork to the onion puree. Season with salt and pepper and stir well. Pour in approximately 300 ml of water and simmer over moderate heat for 30-40 minutes. Add the sauerkraut and sugar and simmer for another 10-20 minutes. If necessary, thicken the cabbage with cornstarch dissolved in a little cold water; this will give it a creamy consistency. This goes well with lovage dumplings, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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