Summary

Ingredients

• 150 g bacon, (smoked pork belly), finely diced
• 750 g pork, diced
• 750 g beef, diced
• 2 large onions, chopped
• 1 teaspoon caraway seeds, whole
• 2 teaspoons marjoram, dried
• 2 large bay leaves
• 1 tablespoon paprika powder, noble sweet
• 3 tablespoon tomato paste
• 1 small Head white cabbage, sliced
• 0.5 can ½ (s) sauerkraut
• 1 apple, tart, peeled, cut into small pieces
• 400 g sausae (smoked sausaes), sliced
• salt and pepper
• oil

Print Recipe Pin Recipe

Instructions

1. Heat the oil in a large saucepan. Leave the bacon in it, add the onions, allow to translate, then add the meat and fry. Add spices and let simmer briefly. Pour water on, cook for about 1 1/2 hours, then add white cabbage, sauerkraut and apple, cook for another 3/4 hour, add the sausages and season with salt.