Summary

Ingredients

• 1 kg minced pork
• 1 kg white cabbage
• 500 g sauerkraut
• 3 large onion (s)
• 3 clove (s) garlic
• 0.5 teaspoon ½ caraway seeds
• 1 tablespoon tomato paste
• 2 tablespoon marjoram
• 0.5 liter ½ meat broth
• 400 g sour cream
• 500 g farmer`s bread (s), sliced
• 300 g lard
• salt and pepper

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Instructions

1. Fry the minced meat with the roughly diced onions in a little lard, add the not too finely chopped white cabbage and the sauerkraut, finely grate the garlic cloves and add the salt, the spices and tomato paste. Fry all ingredients well and then deglaze with the meat stock. Bring to the boil and simmer covered for about 30 minutes, stirring frequently. Don`t let the herb get too soft. Finally stir in the sour cream, bring to the boil again and season to taste.
2. Brush slices of farmer`s bread with lard and serve with the cabbage pot. Drink recommendation: cider or cold beer.