Recipe: Pork Casserole with Cabbage (Krautfleisch) (German)

PORK CASSEROLE WITH CABBAGE
(KRAUTFLEISCH)

2 lb pork cut into 1/2 inch cubes (2kg)
2 oz seasoned flour (50g)
1/2 oz caraway seeds (1 tbsp)
3 oz lard (75g)
1 oz paprika (25g)
6 oz shredded cabbage or sauerkraut (1 cup)
2 oz tomato puree (50g)
1 c water
1 oz vinegar (2 tbsp)
4 oz cream (1/2 cup)
1 oz onions (25g)

Toss the meat cubes in seasoned flour and caraway seeds.

Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes.

Then add ground paprika and sliced onions. Toss a few minutes, add tomato puree and white cabbage or sauerkraut, vinegar and cold water. Season with a little salt. Simmer gently for 1 1/2 hours until the meat is tender. Add cream at the last minute.

Servings: 6
Source: Dave Drum