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.