Categories: Pork, Casseroles 
      Yield: 6 servings 
  
      2 lb Pork cut into 1/2 inch cubes 
      2 oz Seasoned flour 
    1/2 oz Caraway seeds 
      3 oz Lard 
      1 oz Paprika 
      6 oz Shreaded cabbage / Saurkraut 
      2 oz Tomato puree 
      1 c  Water 
      1 oz Vinegar 
      4 oz Sour cream 
      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.