Szeged cabbage meat from Rudolfo

Ingredients for 4 servings:

• ½ kg pork (pork shoulder)
• 3 tbsp lard
• 2 onions
• 3 cloves garlic
• 750 g sauerkraut
• 400 ml beef broth
• 2 potatoes
• 4 chili peppers, Lombok, dried, finely chopped
• Paprika powder, mild
• Crème fraîche
• Salt
• Caraway seeds
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Styrian variation

Cut the meat into goulash-sized pieces. Slice the onions into thin rings and sauté in lard until golden brown. Add the meat and fry over medium heat, stirring occasionally. Remove the pan from the heat. Sprinkle 1 to 2 tablespoons of paprika over the meat. Mix well and immediately pour in the soup to prevent the paprika from becoming bitter. Season with salt, pepper, ground caraway, and finely chopped garlic. For the hot version, which Rudolfo likes, add the chopped chili peppers. Cover the meat and simmer for half an hour. Only then add the sauerkraut. Simmer for another half hour over medium heat. Just before the end of the cooking time, grate the raw potatoes over the cabbage. Mix well and simmer for a few more minutes. Just before serving, stir in 2 tablespoons of crème fraîche. Serve with dumplings or potatoes.