Summary

Ingredients

• 700 g pork oulash
• 3 allspice grains
• 1 bay leaf
• 0.33 white cabbage
• 4 carrot (s)
• 2 large tomato (s)
• 1 packet bacon, cut into strips, approx. 00 g
• 2 Cabanossi, Silesian (from the Silesian butcher)
• 1 large can tomatoes, strained, approx. 500 ml
• 1 can sauerkraut, preferably homemade, 3 times the amount white cabbage
• 3 large onion (s)
• 2 cloves garlic)
• water
• salt and pepper
• Paprika powder, noble sweet

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Instructions

1. Chop the onions and garlic into small pieces. Cut the carrots into slices. Dice the tomatoes.
2. Season the pork goulash with salt, pepper, and paprika powder. Over medium-high heat, fry until browned on all sides, about 5-7 minutes. Add the canned tomatoes, allspice grains, bay leaf, garlic, and 2/3 of the onions. Cover and cook in a pressure cooker for 20 minutes.
3. Release pressure from the cooker. Add the carrots and diced tomatoes. Simmer over low heat for 5 minutes.
4. While the goulash is cooking, cut 1/3 of the white cabbage into pieces and blanch in salted boiling water for 10-12 minutes. Drain well.
5. Over medium heat, fry the bacon strips with the remaining onions until the bacon is crispy, about 6-8 minutes.
6. Add the blanched white cabbage, sauerkraut, and cooked bacon to the goulash. Stir to combine. Cut the Cabanossi into slices and add to the pan. Pour in water to create a stew-like consistency. Simmer over low heat for 10 minutes.