Dyuvetch

Ingredients for 4 servings:

• 1 onion(s)
• Fat for frying (e.g. olive oil)
• 4 pork schnitzels from the neck (shoulder roast schnitzel)
• Salt
• Garlic, fresh or ground
• 1 head of white cabbage
• 5 bell peppers
• ⅛ liter of water
• ½ kg tomatoes, fresh or from the can
• marjoram
• Salt
• Garlic, fresh or ground
• Rosemary, ground
• 1 Pepper
• some cornstarch
• 2 tbsp ketchup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sauté the finely chopped onion in hot fat, add the shoulder roast escalopes (salted and rubbed with garlic) and fry. Remove the escalopes and keep warm. Finely chop the cabbage and bell peppers. Sauté the vegetables in the roasting residue, then add 1/8 liter of water. Peel and quarter 1/2 kg tomatoes (I always use canned tomatoes) and add them to the vegetables. Return the escalopes to the pan and cover with the vegetables. Season with marjoram, salt, garlic, and rosemary powder. Add 1 whole bell pepper and sauté. Thicken with cornstarch and add 2 tablespoons of ketchup. Braise the dyuvetch until the meat is nice and tender (about 40 minutes). Remove the bell pepper at the end. Cooked rice makes a delicious side dish.