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INGREDIENTS
- 150 g smoked bacon
- 100 g Kolozsvári bacon
- 2 large red onions
- 4 cloves garlic
- 1 tablespoon paprika
- 1 teaspoon savory
- 1 demitasse spoon freshly ground mixed peppercorns
- 2 pcs bay leaf
- 700 g pork shoulder
- 1 kg sauerkraut
- Salt as needed
PREPARATION
- 1Cut the smoked bacon into small cubes, render its fat, add the sliced Kolozsvári bacon, then fry until crispy. Next, add the finely chopped red onion, sauté it, then add the garlic. Pour in a little water, sprinkle with paprika and the other spices, then mix well. Add the diced meat, cook covered for 10 minutes, then add the cabbage (rinse it, even multiple times, if necessary).
- 2Covered with a lid, replenishing with small amounts of water multiple times, cook until both the meat and the cabbage are tender.
- 3Serve with sour cream to taste and fresh bread.
PREPARATION TIME
- 1Preparation time: 90 minutes
GastroHobbi
Enikő and Gergő's shared hobby, GastroHobbi, started as a cooking blog adventure, which has now reached a point where their videos average 15-25 million views per month, and they have also published numerous cookbooks. Let cooking become a hobby for you too!