John Myers
Ingredients for 5 servings:
- 1,000 g white cabbage
- 1 gr. can/n sauerkraut, 850 g
- 1,000 g pork neck (neck ridge)
- 250 g pork belly, (Wammerl), smoked
- 100 g onion(s)
- 140 g tomato paste, 3-fold / 2 cans of 70 g each
- 2 bay leaves
- 6 juniper berries
- Paprika powder, sweet
- Paprika powder, hot
- chili powder
- Salt
- pepper
- Fat, for frying
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes
as I have been cooking it for over 30 years
Cut the pork belly into not-too-large pieces and fry in fat. Cut the neck rib into approximately 2 cm pieces, season generously with paprika, pepper, salt, and chili (if desired), then add to the pork belly and fry briefly. Continue roasting in an oven preheated to 175°C (350°F) for approximately 1 hour. Meanwhile, chop/shred the cabbage and cook in approximately 1/2 liter of water in a large pot until soft. Cook the sauerkraut and add to the white cabbage. Add the diced onion, bay leaves, juniper berries, tomato paste, and all the roasted meat with the cooking juices and mix well. Simmer everything together for approximately 1 hour and season again with paprika, pepper, chili, and salt to taste. It should be pleasantly spicy. Stir occasionally; it can brown quickly if there is too little liquid in the pot. If you like, you can also use different types of meat, for example, replace 1/2 kg neck rib with 1/2 kg beef, but then cook for longer. If the meat is too lean, the dish won’t taste as good, so add some fat. You can also add dried mushrooms. The more often you reheat this dish, the better it tastes.
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