Title: Krautfleisch - Pork Casserole W/ Cabbage
Categories: Pork Austrian Rennaisance Casserole
Yield: 6 Servings
| 2 | lb | Pork cut into 1/2 inch cubes |
| 2 | oz | Seasoned flour |
| 1/2 | oz | Caraway seeds |
| 3 | oz | Lard |
| 1 | oz | Paprika |
| 6 | oz | Shreaded cabbage or Saurkraut |
| 2 | oz | Tomato puree |
| 1 | c | Water |
| 1 | oz | Vinegar |
| 4 | oz | Sour cream |
| 1 | oz | Onions |
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 saurkraut,
vinegar and cold water. Season with a little salt. Simmmer gently for 1
1/2 hours until the meat is tender. Add sour cream or plian yoghurt at the
last minute.