Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. In addition, e.g., Lovage Dumplings.