hertha

 

Ingredients:

• 1/2-pound bacon (pork belly) cut into 1/4” pieces
• 1/2-pound knoblauch wurst (kolbassa) cut into small pieces (e.g., 1/4” slices)
• 2 pounds of pork loin cut into small pieces
• 2 large onions, chopped
• 2 cloves garlic
• 1 tin tomato paste
• 1 tbsp paprika
• 1 tsp caraway seeds
• Sauerkraut
• 1 white cabbage, sliced

Steps:

1. Fry bacon in a large pot 5-10 minutes
2. Add knoblauch wurst, and pork loin, cook for 5-10 minutes
3. Remove excess fat if desired
4. Add onions, garlic, caraway seeds, tomato paste, and paprika, simmer for 30-45 minutes
5. Add sauerkraut and simmer for 30-45 minutes

6. Add cabbage. Let the cabbage sit on top of the sauce to steam until it softens and reduced in volume. Then stir in a simmer for 15-18 minutes and serve