cabbage meat

Ingredients for 4 servings:

• 800 g pork, marbled (belly, shoulder or shank)
• 600 g sauerkraut
• 4 tbsp oil or lard
• 200 g onion(s), diced
• 4 garlic cloves, pressed
• 1 tsp, heaped caraway seeds, chopped
• 500 ml broth
• 2 tbsp tomato paste
• 2 bay leaves
• 2 tbsp paprika powder, sweet
• salt and pepper
• e.g. sour cream
• n.e. Paprika powder, rose hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the meat (with or without the rind, if desired) into 3 x 3 cm cubes. Fry the onion in the fat until golden brown and stir in the tomato paste, continue to fry for a while, and then remove from the heat. Let it cool slightly, return it to the stovetop, sprinkle in the paprika, and deglaze with the broth. Add the meat with the garlic, caraway seeds, and bay leaves, and simmer for about 30 minutes. Now add the sauerkraut and simmer for another 20 minutes. Season with salt and pepper. For Szeged goulash, stir in a little sour cream at the end and top the prepared Szeged goulash with a spoonful of sour cream and a pinch of paprika. Serve with bread dumplings.