Spicy Kasseler goulash

Name: Spicy Kasseler goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Roast pork neck; 3 Onions; 2 Garlic cloves; 1/2 (approx. 500 g) Head white cabbage; 250 g brown mushrooms; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 2 TEASPOONS ground cumin; 3 TSP Noble sweet paprika; 1,5 l Vegetable broth; 1 TABLESPOON Cornstarch; 1/2 bunch Parsley

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Roast pork neck
3 Onions
2 Garlic cloves
1/2 (approx. 500 g) Head white cabbage
250 g brown mushrooms
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
2 TEASPOONS ground cumin
3 TSP Noble sweet paprika
1,5 l Vegetable broth
1 TABLESPOON Cornstarch
1/2 bunch Parsley

Directions

1
Wash the meat, dab dry and cut into large cubes. Onions peel, halve and cut into strips. Peel garlic and chop finely. Clean, wash and quarter the cabbage, cut out the stalk.
2
Cut the cabbage into rough strips. Clean, trim and quarter the mushrooms.
3
Heat the oil in a roasting pan and fry the cured pork in it until golden brown, remove. Fry onions, mushrooms, garlic and cabbage in the frying oil. Season with salt, pepper, cumin, paprika and stock.
4
Add the meat again and let it stew covered for about 30 minutes.
5
Wash parsley, shake dry, pluck leaves and chop finely. Season goulash with salt and pepper. Mix starch with 4 tbsp. water, stir into the goulash and cook for about 3 minutes. Stir about 2/3 parsley into the goulash.
6
Fill into a bowl and sprinkle with parsley and pepper. Potatoes taste good with it.