Ingredients: 1 kg fresh cabbage 2 tblsps pork fat 300 g pork 1 carrot 1 onion 2 tblsps tomato paste 1 tblsp 3 % vinegar 1 tblsp flour 2 tsps sugar spices salt Directions:Shred the fresh cabbage. Cut the boned pork into pieces 30 to 40 g per person and saute until golden. Shred the onions and carrots into shoestrings and brown slightly. Place the ingredients into a stoneware pot (or casserole), add the vinegar, tomato paste, sugar, spices, salt, flour browned in butter and mixed with water and stew until done. |