John Myers
Contents
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Ingredients
- 500 g Pork goulash
- Salt
- Pepper
- Hot paprika powder
- 350 g Savoy cabbage
- 3 Onions
- 100 g Strained tomatoes
- 150 ml Broth
- 2 Bay leaves
- 100 ml Sour cream
- 1 teaspoon Caraway seed
Instructions
- Wash the goulash, pat dry and fry in a saucepan with hot oil, season well with salt, pepper and paprika powder.
- Clean the savoy cabbage in strips, peel the onions, cut into wedges and add to the goulash after approx. 5 minutes, fry briefly.
- Now deglaze with the broth and the tomatoes, add the bay leaves and caraway seeds, mix well and cook with the lid closed for about 40 minutes.
- Refine the savoy cabbage goulash with the sour cream and, if necessary, add salt and pepper to taste.
- We ate potatoes with it .... Bon appetit;: -) ......
Nutrition
Serving: 100gCalories: 58kcalCarbohydrates: 3gProtein: 3.5gFat: 3.4g
