Pork Thin Flank In Dill Cabbage Recipe
Ingredients
| 2 lb. of semi lean thin flank | ||
| 2 lb. sour cabbage | ||
| Lard | 1 1/2 Ounce | |
| 2 gills sour cream | ||
| Onion | 1 Small | |
| Flour | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Bunch of fresh dill | ||
Directions
If the cabbage is too sour, first rinse in cold water.
Then put in a pan.
Wash, salt and pepper the thin flank and put in the middle of the cabbage so that it is covered all around.
Fry lightly the finely chopped onion in heated lard.
Add half the dill, finely chopped, and dilute with water, then pour it on the cabbage.
Use enough water to half cover the cabbage.
Cook until the meat and cabbage are tender and nearly all the liquid has evaporated, leaving only a little gravy.
When it is tender take out the meat and, continuing to cook the cabbage, mix with 1 gill of sour cream and with some flour.
Boil well, season and sprinkle with the rest of the chopped dill.
Put back the sliced meat, bring to boil again.
Put the cabbage on a dish, sprinkle with sour cream and place the sliced flank of pork on top of it.
Then put in a pan.
Wash, salt and pepper the thin flank and put in the middle of the cabbage so that it is covered all around.
Fry lightly the finely chopped onion in heated lard.
Add half the dill, finely chopped, and dilute with water, then pour it on the cabbage.
Use enough water to half cover the cabbage.
Cook until the meat and cabbage are tender and nearly all the liquid has evaporated, leaving only a little gravy.
When it is tender take out the meat and, continuing to cook the cabbage, mix with 1 gill of sour cream and with some flour.
Boil well, season and sprinkle with the rest of the chopped dill.
Put back the sliced meat, bring to boil again.
Put the cabbage on a dish, sprinkle with sour cream and place the sliced flank of pork on top of it.
Chef
