105 min. total time
Ingredients for 4 portions
| 500 | g | Pork shoulder |
| 2 | Pcs | small onions |
| 3 | Tbsp | Oil |
| 1 | Tsp | Granulated sugar |
| 3 | Pcs | Garlic cloves |
| 2 | Tbsp | Sweet paprika powder |
| 2 | Pcs | Juniper berries |
| 1 | Pinch | Vinegar |
| 1 | Pcs | Bay leaf |
| 4 | Pcs | Crushed peppercorns |
| 400 | g | Sauerkraut |
| 1 | Tbsp | Flour |
| 2 | Tbsp | Sour cream |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Preparation
- For the cabbage meat, cut the meat into 2 cm pieces. Finely chop peeled onions. Sauté the meat and onions in oil and sugar.
- Add peeled and pressed garlic, sauté briefly. Add paprika powder, deglaze with vinegar and add enough water to cover. Add juniper, peppercorns and bay leaf.
- Cover and let simmer for about 30 minutes. Add sauerkraut to the pot and simmer for about 45 minutes. Mix flour with some cold water and use it to bind the cooked cabbage meat and serve on plates.
Nutrition score
345
20,52 g
24,69 g
11,04 g
105 min. total time | 20 min. preparation time | 85 min. cook & rest time
