AUSTRIA | GERMANY
Another dish that remains popular, despite haute cuisine obsessions that are replacing traditional dishes in the Germanic countries.
1 kg pork, bite-sized pieces 1 large green cabbage, shredded 600 g onions, sliced 250 ml water 100 g butter 90 ml sour cream 30 ml sunflower oil 15 g paprika Seasonings
In a large pot fry onions in half of the butter, about 15 minutes, sprinkle with paprika, add water, pork and seasonings. Simmer for an hour, until pork is tender. Sauté cabbage in remaining butter and oil for ten minutes, add sour cream, season, cover, reduce heat and simmer for an hour. Add cabbage to pork, stir, cover and cook for 30 minutes.
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