Szegedian cabbage meat
Time
Preparation time: 20 min.
Cooking or baking time: 50 min.
Total preparation time: 1 hr. 10 min.
Since I have not found a nearly similar recipe at FM, I would like to recommend this dish or recipe. It is a hearty and spicy dish, which is especially for the "morning after", after a humid celebration? is suitable, tastes good and is also relatively inexpensive.
ingredients
- 1 kg pork shoulder (if you like and it tolerates health, preferably with rind)
- 15 dag / 150 g smoked bacon cut into small cubes
- 1 large onion, cut into thin strips
- 3 garlic cloves finely chopped
- 1 tsp caraway seeds
- 1 heaped EL paprika noble sweet (real Hungarian paprika would be of advantage)
- 1 medium-sized bay leaf
- 1 pinch of dried hot peppers (even a fresh one is ok) here you have to dose yourself, how hot you like it or tolerate and especially if children eat
- 1 tablespoon tomato paste
- 5 juniper berries
- 1 red pepper cut into strips
- 4 large, floury potatoes (raw, peeled)
- 1/2 L of water, or if you happen to have beef soup
- 1 large tablespoon of sour cream per dish
- Salt and sugar to taste (the food should taste sweet / sour)
- 1 kg of sauerkraut (I prefer the Biosauerkraut of "yes, of course" but do not know if it at REWE in Germany (at ours "Merkur" and belongs to the REWE chain). It is offered in sackcloths, this is very mild but still sour enough Sauerkraut in canned are rather unknown to us, anyway, and if too sour, rinse with plenty of cold water.The food should be a bit sour, but not too sour.
preparation
- Lightly brown the bacon, garlic and onion, adding the oil.
- Add the meat and roast briefly.
- Add paprika, tomato paste, bay leaf, juniper berries, caraway seeds, hot peppers and also roast for a short time.
- Add the water or soup, salt a little and bring to a boil, simmer gently with the lid of the pot for about 15 minutes. The meat must not be too soft, because it must cook later with the sauerkraut! Otherwise it would break up before the herb is soft.
- After about 15 minutes (I hate this information, but it is really on the meat) the sauerkraut, which should, if there are long pieces / threads, should cut 2-3 times, with the quartered potatoes add.
- The whole dish should now simmer for another 30-40 minutes. You have to try after 30 minutes, if the herb and meat is soft. Because about 10 minutes before the end of cooking, the pepper should be added, as it should remain relatively crisp.
- For the creamy sauce, which is indispensable for Szeged's cabbage, mix the flour with 1/4 l of water, pour it into the pot, boil it briefly and simmer gently for about 5 minutes until it turns slightly creamy , Finally, season with sugar and salt.
- When serving, a large tablespoon of sour cream comes in the middle of the food.
The potatoes in the food tie the sauce, but not enough. But are also a good side dish. The real side dish is crispy Semmerln.
I hope I was not too lengthy with my recipe, but it's mostly for young moms who may / should want to know why and why to look for different things.
