Hungarian cabbage-goulash

Ingredients for Hungarian cabbage-goulash

Instructions for Hungarian cabbage-goulash

To prepare the Hungarian cabbage-goulash recipe, please follow these instructions:

Average white cabbage fine, after that the stick is removed. Cut the onions and slice the pig meat, which must not be too lean, out into smaller pieces.

The fintsnittede cabbage are put into a pan with a cup of water, a cup of vinegar, a topspiseskefuld sugar and a teaspoon of salt in the bottom. Let the cabbage fumes under the lid, turn the once in a while and let it be almost tender-but finally not soft!

The fat is put into another saucepan. When it is good hot, add the Hungarian paprika-a good tablespoon or more. Brown saw the meat easily and then add the chopped onion and let them cook with until they are clear. Pour one cup of white wine into the pot and put the lid on. Let it stand and twirl about an hour, the meat is very tender. Season with a little salt and possibly. pepper.

Then pour the cabbage in a colander and then mixed with the meat in the other pot. Let it småsnurre along a 15-minute time and server into the pan.