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