Creamy cabbage sauce with pork

1. 

onion 4.25 oz (120 g) • pork lard 1 oz (30 g)

Peel an onion, cut and fry in fat.

2. 

cole 1.8 lb (800 g)

Wash and cut the cabbage finely.

3. 

salt 1.5 tsp • ground caraway 1 tsp

Add it to the onion, salt, add caraway and mix.

4. 

potatoes 14 oz (400 g) • water ¾ cup (200 ml)

Peel the potatoes, wash, cut and add to cabbage. Add water, mix and simmer until soft.

5. 

whipping cream (30-33% fat) 1.1 cup (250 ml) • whole milk 3.5% 6.75 tbsp (100 ml) • corn starch 1 oz (30 g)

Mix cream, milk and cornstarch.

6. 

garlic 4 cloves • salt • unsalted butter 1 oz (30 g)

Pour the mixture to the cooked cabbage with potatos, boil and add cleaned, pressed garlic. Remove from the heat, mix in the butter and add salt.

7. 

pork loin 1.2 lb (550 g) • pork lard 1 oz (30 g)

Pound the meat and fry in fat from both sides.

8. 

salt 1 tsp • ground red paprika 1 tsp • ground caraway 0.5 tsp • spice turmeric 0.5 tsp • water ¾ cup (200 ml)

Salt, sprinkle with paprika, pepper, caraway, turmeric, add water and simmer until soft for about 40 minutes.

9. 

water ¾ cup (200 ml) • corn starch 0.25 oz (10 g)

Mix cornstarch in a little water and thicken the sauce with the meat.