Jachnia "Bachkovo"

Ingredients for 4 servings:

• 500 g pork shoulder
• 250 g onion(s) or spring onion(s)
• 2 tbsp lard
• 1 small head of white cabbage
• 2 tbsp tomato paste
• 2 bell peppers
• 1 cup of natural yogurt or sour milk
• 1 tbsp flour
• 250 ml white wine
• Salt
• Garlic
• Paprika powder
• marjoram

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Bulgarian meat and vegetable pan based on Kurt Drummer

Cut the meat and onions into 2 cm cubes. Cut the white cabbage into fine, short strips. Finely chop the sweet peppers. Season the meat and onions with plenty of garlic, paprika, a little salt, and a pinch of marjoram, and sauté in lard in a casserole dish or a covered pan. Once the meat has taken on some color, add the tomato paste and sweet peppers and sauté briefly. Stir in the white cabbage strips, top up with the wine, and let everything simmer, covered. Before serving, mix the yogurt or sour milk with a little flour to thicken the liquid. Serve with white bread or rice.