Paradeiskraut Recipe
Ingredients
| Onions | 2 Medium, sliced | |
| 2 tablespoons lard or shortening | ||
| Sugar | 1 Tablespoon | |
| Cabbage | 1 Medium, shredded | |
| Salt | 1 Teaspoon | |
| Caraway seeds | 1/2 Teaspoon | |
| 1 to 2 tablespoons mild vinegar | ||
| Water | 1/2 Cup (16 tbs) | |
| Tomatoes | 3 Large, chopped | |
| All purpose flour | 1 Tablespoon | |
Directions
In deep saucepan saute onions in hot lard until soft and golden.
Sprinkle with sugar.
Add cabbage, salt, caraway seeds, vinegar, and water.
Simmer, covered, over low heat for 30 minutes.
Add tomatoes and simmer, covered, for 15 minutes more.
Mix flour with 2 to 3 tablespoons of pan liquid to make a smooth paste.
Stir into cabbage.
Cook, uncovered, stirring constantly, until mixture thickens.
Sprinkle with sugar.
Add cabbage, salt, caraway seeds, vinegar, and water.
Simmer, covered, over low heat for 30 minutes.
Add tomatoes and simmer, covered, for 15 minutes more.
Mix flour with 2 to 3 tablespoons of pan liquid to make a smooth paste.
Stir into cabbage.
Cook, uncovered, stirring constantly, until mixture thickens.
Chef
