Krautfleisch - Pork Casserole w/ Cabbage

2 lb Pork cut into 1/2 inch cubes

2 oz Seasoned flour

1/2 oz Caraway seeds

3 oz Lard

1 oz Paprika

6 oz Shreaded cabbage / Saurkraut

2 oz Tomato puree

1 c Water

1 oz Vinegar

4 oz Sour cream

1 oz Onions

Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions. Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water. Season with a little salt. Simmmer gently for 1 1/2 hours until the meat is tender. Add sour cream or plian yoghurt

at the last minute.