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Moravian sparrow

    

Traditional Czech meal, pork thigh with sauerkraut and dumpling.

Cook

No. of servings

4

Ready in

1 h. 30 min.

Difficulty

low

 

 

caraway0.5tsp½teaspoon
crushed cumin0.25tsp¼teaspoon
garlic6cloves6cloves
onion1.3lb600grams
pork lard1tbsp1tablespoon
pork thigh1.3lb600grams
salt0.25tsp¼teaspoon
sauerkraut- finely chopped cabbage (fermented)1.1lb500grams
sugar granulated1tbsp1tablespoon
sunflower oil2tbsp2tablespoon
vinegar2tbsp2tablespoon
water¾cup2decilitres

1. Preparation of meat

pork thigh 1.3 lb (600 g)  garlic 6 cloves  crushed cumin 0.25 tsp  salt 0.25 tsp

Cut meat into big pieces. Mix it with garlic, salt and crushed cumin. Let it rest in the cold place at least 4 hours.

Preparation of meat

2. 

onion 10.5 oz (300 g)  water ¾ cup (200 ml)  pork lard 1 tbsp

Let the meat pull on the pan or directly in a baking tin at 480°F (250°C) for 10-15 minutes. Then add coarsely chopped onion, stir and bake covered at 355°F (180°C) for about one hour.

3. 

Uncover, stir it and bake until pink at 480°F (250°C) 10-15 minutes.

4. Preparation of cabbage

onion 10.5 oz (300 g)  sunflower oil 2 tbsp  caraway 0.5 tsp  vinegar 2 tbsp  sugar granulated 1 tbsp  sauerkraut- finely chopped cabbage (fermented) 1.1 lb (500 g)

Drain white sauerkraut and cut it into thirds so that we have shorter pieces. Cook an onion lightly in oil. Add sauerkraut, crushed cumin and braise for 30 minutes. Add vinegar and sugar shortly before it is done.

Preparation of cabbage

Bon appetit!

 

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