Summary

Ingredients

• 5 onion (s)
• 2 cloves garlic)
• 6 tablespoon oil
• 2 red pepper (s)
• 2 hot peppers
• 4 tablespoon paprika powder, noble sweet
• 0.5 liter ½ game stock
• salt and pepper
• 1 kg pork (wild boar ragout)
• 350 g sauerkraut
• 3 bay leaves
• 12 medium potato (s)
• 20 g butter
• 4 tablespoon parsley, chopped
• some sour cream
• some flour
• Chives, cut into rolls
• nutmeg

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Instructions

1. Peel the onion and garlic, roughly chop and fry in hot oil until brown. Clean the peppers and peppers, chop them finely and roast them briefly. Dust with paprika powder and deglaze with the game stock. Season with salt, pepper and nutmeg and simmer for 20 minutes. Then puree everything and add the meat. Let simmer for about 40 minutes. Mix in the sauerkraut and bay leaves and continue cooking until the cabbage and meat are soft. Season to taste and thicken with a mixture of sour cream and flour.
2. For the parsley potatoes, peel the potatoes and cook them whole in salted water. Sweat the parsley in the butter, add a little salt and toss the potatoes in it.
3. Arrange the cabbage on a plate and garnish with a spoon of sour cream and chives. Serve with the potatoes as a side dish.
4. Tip: You can sear the meat a little before cooking, if you like.