Sauerkraut with Pork

Slice the cabbage into thin ribbons, removing and discarding the core.

Cut the fatty pork into bite-sized cubes or strips, approximately 2 inches in length.

Heat the lard in a large pot or Dutch oven over medium-high heat until it shimmers.

Add the pork pieces and brown on all sides, stirring occasionally, until the meat develops a golden crust.

Sprinkle the paprika over the meat and stir constantly for about 30 seconds to release its flavor.

Add the tomato paste and mix well with the meat, coating evenly.

Add the sliced cabbage to the pot and stir to combine with the pork and seasonings.

Cover the pot and reduce heat to low, simmering gently until the cabbage becomes tender and the pork is fully cooked through.

Taste and adjust seasoning if needed, then serve hot in bowls, distributing the pork and cabbage evenly.