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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
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.

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