in Austria

Viennese-style cabbage

updated

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Ingredients for 4 servings:

  • 100 g bacon
  • 1 large onion(s)
  • 500 g pork (shoulder)
  • 1 tsp paprika powder
  • some salt and pepper
  • some vinegar
  • 1 bay leaf
  • 500 g sauerkraut
  • Caraway seeds
  • cream
  • Flour

Instructions

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

Sauté a large, finely chopped onion in 100g of diced and lightly toasted bacon. Add the diced meat, brown, season with paprika, and immediately deglaze with vinegar. Add salt, pepper, caraway seeds, and bay leaves, and pour in a little water. Sauté the meat until tender, then add the sauerkraut and finish sautéing. Stir in a little cream mixed with flour. Serve with bread or potatoes!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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