Schwein mit Kraut AUSTRIA GERMANY pork and cabbage
Another alpine dish that remains popular, despite Austria’s haute cuisine obsessions.
1 kg pork, bite-sized pieces
1 large green cabbage, shredded
600 g onions, sliced
250 ml water
100 g butter
90 ml sour cream
30 ml sunflower oil
15 g paprika
In a large pot fry onions in half of the butter, about 15 minutes, sprinkle with paprika, add water, pork and seasonings. Simmer for an hour, until pork is tender. Sauté cabbage in remaining butter and oil for ten minutes, add sour cream, season, cover, reduce heat and simmer for an hour. Add cabbage to pork, stir, cover and cook for 30 minutes.