Difference between revisions of "Sauerkraut with Mutton"
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RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Meat Dishes" to "Category:Meat Recipes Category:Romanian cuisine") |
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# Then bake in the oven for another hour. Serve with polenta. | # Then bake in the oven for another hour. Serve with polenta. | ||
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[[Category:Mutton Recipes]] | [[Category:Mutton Recipes]] | ||
[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
Revision as of 17:20, 11 April 2012
Description
In Romanian: Varza acra cu carne de berbec
Ingredients
- 1 lb / 500 g fatty mutton
- 1 medium cabbage
- 4 tablespoons lard
- ½ teaspoon paprika
- 1 tablespoon tomato paste
Directions
- Cut the meat in bite size pieces and fry very little in lard.
- Add water to cover and let boil, covered, about a half hour.
- During this time, chop the cabbage.
- Then add it to the meat, also adding paprika, tomato paste, and a little water.
- Let boil, at slow temperature for another hour.
- If the liquid evaporates, add a little warm water.
- Then bake in the oven for another hour. Serve with polenta.
