Paprikakraut

Ingredients for 4 servings:

• 750 g pork schnitzel
• 1 head of white cabbage
• 1 large onion(s)
• 3 bell peppers
• n. B. Salt
• n. B. Pepper, from the mill
• e.g. curry powder (Red Thai)
• lots of sweet paprika powder
• some flour
• e.g. chicken broth or beef broth
• e.g. olive oil
• 2 tbsp lard or sausage fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

old family recipe – very tasty

Cut the schnitzel into strips, season with salt, pepper, paprika, and Thai red curry powder, dust with a little flour, and let it set. Clean the cabbage and cut into strips. Peel the onion, halve it, and cut into strips. Clean the bell pepper and cut into strips. Heat the oil in a large pot. Brown the meat until lightly browned. Add the onion and fry briefly. Gradually brown the cabbage strips, stirring constantly. Add the lard and stir in. Add broth until the cabbage is just covered, but not too little, so it doesn’t become too dry. Add 2-3 tablespoons of paprika (sounds like a lot, but it’s necessary for flavor and color), stir, simmer until tender, and season again. Serve with rice. It tastes even better the next day!