Summary

Ingredients

• g 1,000 white cabbae (white cabbae)
• 1 large can sauerkraut, 850 g
• g 1,000 pork neck (neck ride)
• 250 g pork belly, (Wammerl), smoked
• 100 g onion (s)
• 140 g tomato paste, 3x / 2 cans 70
• 2 bay leaves
• 6 juniper berries
• Paprika powder, noble sweet
• Paprika powder, hot
• Chili powder
• salt
• pepper
• Fat, for frying

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Instructions

1. Cut pork belly into small pieces and fry in fat over medium-high heat for 3-4 minutes until starting to brown.
2. Cut pork neck into approximately 2 cm pieces and season well with paprika powder (sweet), paprika powder (hot), chilli powder, salt, and pepper. Add to the pork belly and fry together for 2-3 minutes.
3. Preheat oven to 175°C (350°F). Transfer the pork mixture to a baking dish and roast for approximately 1 hour.
4. While pork roasts, cut or slice white cabbage thinly. Cook in approximately 500 ml water in a large saucepan over medium heat for 8-10 minutes until softened.
5. Boil sauerkraut for 2-3 minutes, then add to the white cabbage.
6. Add diced onion (roughly 100g), bay leaves, juniper berries, and tomato paste to the cabbage mixture. Stir well to combine.
7. Add the roasted pork and all of its cooking liquid to the cabbage mixture and stir to combine thoroughly.
8. Simmer the entire mixture over medium-low heat for approximately 1 hour, stirring every 10-15 minutes. Ensure there is enough liquid in the pot to prevent it from sticking to the bottom.
9. Season to taste with paprika (sweet or hot), chilli powder, pepper, and salt. The dish should have a pleasantly warm heat level.