Braised Cabbage with Pork Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head white cabbage, cleaned and cut into small pieces
- 700 g oulash for oulash
- 3 onion (s)
- some clarified butter
- salt and pepper
- Paprika powder
- marjoram
- sugar
- 250 ml beef broth
- possibly cream and potato starch
Print Recipe
Pin Recipe Instructions
- Cut the pork goulash into bite-sized pieces and fry them in clarified butter. Season with salt, pepper, paprika, sugar and marjoram. Add the diced onion and brown. Add the white cabbage and fry it too.
- Add the beef broth, bring to the boil and stew everything for about 1 hour, check in between and add more liquid if necessary. When the meat is soft, season again to taste and thicken with a little cream and starch if you like.
- Boiled potatoes go well with it.
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