Styrian Cabbage Meat
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 kg pork shoulder or lean belly with rind cut into 3 x 3 cm cubes
- 1 head white cabbage, large, roughly chopped
- 5 onion (s), roughly chopped
- 2 bulbs garlic, peeled, chopped
- 2 tablespoon, heaped paprika powder, noble sweet
- 150 g lard
- 3 cups sour cream
- 1 tablespoon, leveled caraway powder
- salt and pepper
- 2 tablespoon, heaped flour
Print Recipe
Pin Recipe Instructions
- Sauté the onions in fat, add the garlic and roast for 2 minutes, add the paprika, stir and immediately deglaze with water. Now add the meat and cabbage, add enough water to just cover the meat and cabbage. Season with salt, caraway seeds and pepper and simmer until the meat is tender. Beat the sour cream with the flour until smooth and mix in. Let simmer for another 5 minutes. If necessary, taste even stronger.
- I like to add some chopped hot red chillies.
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