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.
700- 800 g pork leg
1 small sour cabbage
ground black pepper
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.
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.