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 and fry it until it is roasted and browned. Then add canned tomatoes, allspice grains, bay leaf, garlic and 2/3 of the onions and let simmer in a pressure cooker for 20 minutes.
3. Then open the pressure cooker, add the carrots and tomatoes and simmer on a low flame for another 5 minutes.
4. While the goulash is cooking, cut 1/3 of the white cabbage into cabbage and blanch in salted water for 10 - 12 minutes. Then pour off the water.
5. Fry the bacon with the remaining onions until crispy.
6. After the carrots and tomatoes have finished simmering, add the cabbage, sauerkraut and bacon to the goulash and mix. Finally, cut the Silesian sausage into slices, add it to the pan and add water to make a brew. Let simmer for another 10 minutes.