Hajducké zelí II.

Last Updated on October 10, 2024

Great recipe from Hungarian cuisine from the cookbook V. Vrabec’s How to Cook on the Danube from 1976. It’s sauteed sauerkraut set with fried sausages, sausages, tomatoes and peppers.

Ingredients:

500 g of sauerkraut 50 g of bacon 4 pcs of tomatoes 2 pcs bread sausages 2 pcs onions 1 pcs Hungarian sausage 1 pcs red meaty paprika 2 dl bone broth sweet ground bell pepper

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hot peppers fat salt

Procedure:

In a saucepan, saute chopped onion in lard, add bacon cubes, drained, recooked cabbage, season with sweet and hot peppers, simmer cabbage until tender, basting and stirring occasionally

.In a deep frying pan, fry sausage and sausage slices in lard, add chopped peeled tomatoes, chopped peppers, pour in broth, simmer until soft

Stir the mixture with stewed cabbage, season with salt and paprika to taste.

Recommendation:

Serve the dish with bread or tarhoňa.