Categories: Casseroles, Pork/ham, Ethnic 
      Yield: 6 servings 
  
      2 lb Pork cut into 1/2 inch cubes             -or Saurkraut 
      2 oz Seasoned flour                      2 oz Tomato puree 
    1/2 oz Caraway seeds                       1 c  Water 
      3 oz Lard                                1 oz Vinegar 
      1 oz Paprika                             4 oz Sour cream 
      6 oz Shreaded cabbage                    1 oz Onions 
  
      Toss the meat cubes in seasoned flour and caraway seeds.  Heat lard and 
  saute the meat with a lid on pan.  Shake from time to time and cook until 
  brown for 10 minutes.  Then add ground paprika and sliced onions. 
   Toss a few minutes, add tomato puree and white cabbage or saurkraut, 
  vinegar and cold water.  Season with a little salt.  Simmmer gently for 1 
  1/2 hours until the meat is tender.  Add sour cream or plian yoghurt at the 
  last minute.