VOLUME 1 - Kilimanjaro Foods

Krautfleisch - Pork Casserole W/ Cabbage
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.