Pork with sourkraut

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Today I propose for our meal   classical Bulgarian dish, the way I’ve learned from my mother. Instead of lean meat can be prepared with ribs, brisket or shank.

 

Products:

700- 800 g pork leg

1 small sour cabbage

cooking  oil

paprika

thyme

celery

ground  black  pepper

flour

 

Cut the meat into small pieces, about the size of a walnut, fry the meat   with a spoonful of oil in a deep saucepan until white.

Add paprika and stir well. Place a chopped sauerkraut, thyme, pepper and celery. It is assumed that the cabbage is salty enough, so do not add salt.

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Mixed well, pour hot water (250ml) and allow to simmer for about two hours, stirring occasionally. Then transfer to a backing tray (45smx25sm) sprinkle with 1-2tbs of flour to thicken and add 3-4tbs oil and stirred. Place it in the middle of preheated oven and bake just overhead wire at 180-200C until browned.

 

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