Szegedinian cabbage pan

Name: Szegedinian cabbage pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Cabanossi (250 g); 2 (250 g) Pork escalope; 2 (approx. 350 g) large potatoes; 1 medium onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 heaped Tsp sweet paprika; 1 TABLESPOON Instant vegetable stock; 1 can(s) (580 ml) Sauerkraut; 100 g pickled, roasted peppers; 1/2 bunch Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Cabanossi (250 g)
2 (250 g) Pork escalope
2 (approx. 350 g) large potatoes
1 medium onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 heaped Tsp sweet paprika
1 TABLESPOON Instant vegetable stock
1 can(s) (580 ml) Sauerkraut
100 g pickled, roasted peppers
1/2 bunch Parsley

Directions

1
Cabanossi cut into slices. Wash the meat, dab dry and cut into strips. Peel and wash potatoes and cut into pieces. Peel and halve onion and cut into slices. Heat oil in a pan, fry meat and cabanossi in it. Add potatoes and onions and fry briefly. Season with salt and pepper, dust with paprika.
2
Add 500 ml water, bring to the boil and stir in the stock. Add sauerkraut, cover and let it stew for about 15 minutes. Drain paprika, cut into strips. Wash parsley, dab dry and cut into strips. Mix paprika and parsley. Season to taste with salt and pepper. Serve with sour cream
3
With 3 people: