900 g sauerkraut
240 g smoked pork breast
20 g caraway seeds
Olive oil
Salt and sugar
Parsley
Finely dice the pork and sear it in a skillet with olive oil and salt. Place the sauerkraut, pork, and caraway in a baking dish and stew at 200 C for 90 minutes. If necessary, add some water from time to time and stir. Sugar is optional. When ready, decorate with parsley.
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