Summary

Ingredients

• 400 g pork
• 2 sausages, (Krakauer)
• 2 onion (s), peeled
• 2 clove (s) garlic, peeled
• 2 tablespoons oil
• 1 red pepper (s)
• 1 small white cabbage, (approx. 500 g)
• 1 small Can sauerkraut
• 800 ml broth
• 5 grains allspice
• 2 bay leaves
• 5 peppercorns
• 100 g tomato paste
• 1 teaspoon paprika powder, hot pink
• salt

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Instructions

1. Dice pork, slice krakauer. Dice the onions and mash the garlic. Fry both with the meat and the crackers in heated oil.
2. Clean the peppers, cut in half, cut into strips with the cleaned white cabbage, add to the meat with sauerkraut and sauté. Pour in the stock, add the spices and tomato paste and cook everything covered for approx. 40-50 minutes.
3. Season the bigosch with paprika and salt.
4. Parsley potatoes or white bread go well with this.