INGREDIENTS

INSTRUCTIONS

Long ago, people had to lay away food to see them through the winter.
Every house in the "old country" had a root cellar in which they
stored their winter supply of onions, apples, squash, potatos,
carrots, parsley roots and cabbage heads. In the fall you could smell
the shredded cabbage fermenting in several large 30 gallon stoneware
containers. I remember my father and mother bending over a wooden
board that was made to shred cabbage heads. After it was shredded it
was packed in layers with salt in large stoneware containers. It was
hard work, but that sauerkraut was eaten with gusto and left you with
a feeling of well being.  Sauerkraut was not only cheap and plentiful,
but it was full of  vitamins that warded off illness. It was a mainstay
of  Austrian-Hungarian winter cuisine.  This dish is an unusual
mingling of sauerkraut, tomato, pork, onion  and sour cream along with
that ever present Hungarian sweet paprika.  Regards, June Meyer.  Brown
the meat and onion (in lard or oil if needed) in a pot with  lid. Add
the paprika to the meat and onion mix, stir to mix in (do  not burn).
Put in the drained sauerkraut, crushed tomatos, bay leaves  and sugar.
Mix. Cover pot.  Cook slowly for about one hour, or until meat is
tender. Add the sour  cream and stir it in. The aroma will make your
mouthwater.  Serve in soup plates, with good crusty bread, a meal fit
for the  Kaiser. This serves 4 and freezes well.  If you try one of my
recipes please tell me what you think. E-Mail me  at:
june4@interaccess.com  WALT Posted to EAT-L Digest 25 November 96
Date:    Tue, 26 Nov 1996 22:50:04 -0500  From:    Walt Gray
<waltgray@MNSINC.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1201
Calories From Fat: 949
Total Fat: 105.5g
Cholesterol: 180.8mg
Sodium: 2812.5mg
Potassium: 1023.9mg
Carbohydrates: 28.7g
Fiber: 6.5g
Sugar: 10.9g
Protein: 34.1g