This is a delicious dish from Austrian cuisine, where the flavours of pork, sauerkraut, paprika, caraway seeds and juniper berries compliment each other, and the creamy sauce softens it all to perfection.
The recipe is compiled from Sacher cookbook and Vienna. The city's best original recipes.
Ingredients:
600 g pork shoulder, trimmed and cut into bite size pieces
250 g sauerkraut
250 g green cabbage, finely shredded
1 red pepper, chopped
187 ml x 1 bottle white wine (or stock, if preferred)
150 g onions, finely chopped
2 garlic cloves, crushed
2 tbsp tomato puree
1 tbsp flour
100 ml single cream
100 ml soured cream
25 g lard or schmaltz (or butter, if preferred)
1 tsp hot paprika
1 tsp sweet paprika
2 bay leaves
1 tsp caraway seeds, ground
5-6 juniper berries, crushed
season to taste
Method:
Heat the lard or butter in a deep pan or wok, and fry the onions until golden brown. Stir in the garlic and cook for 1 minute.
Quickly stir in both paprika powders. Pour in the wine (or stock), add salt and pepper to taste, and stir in the meat cubes.
Add the bay leaves, juniper berries and caraway seeds.
Stew the meat over medium heat for about 1 1/2 hours or until tender and cooked through.
Meanwhile, in a colander wash and drain the sauerkraut. Heat some oil in a frying pan and cook the sauerkraut for 15-20 minutes until light golden.
Add the cabbage and red pepper and cook for another 10-15 minutes until softened and reduced in half.
When the meat is almost cooked, add the cabbage and sauerkraut mix. Pour in the cream and soured cream, tomato puree and sprinkle with the flour.
Cook for another 10 minutes, then remove from the heat.
Serve hot and enjoy!
Bon Appetit!
