Pork Casserole with Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork oulash
- 500 g sauerkraut
- 3 onion (s)
- 2 cloves garlic)
- 1 teaspoon vinegar
- 2 tablespoon paprika powder, noble sweet
- 3 tablespoon sugar
- salt and pepper
- oil
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Cut the pork into pieces of equal size. Peel and finely dice the onions and garlic. Fry the onions in a little oil until dark brown, add a little water and puree with a hand blender.
- Put the garlic, paprika powder, vinegar and the pork around the onion puree. Season with salt and pepper, stir well. Pour approx. 300 ml of water and simmer over a moderate heat for 30 - 40 minutes.
- Add the sauerkraut and sugar, let simmer for another 10-20 minutes. If necessary, bind the cabbage meat with cornstarch dissolved in a little cold water, this gives the cabbage meat a creamy consistency.
- In addition, e.g., Lovage Dumplings.
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