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Ingredients Edit

Directions Edit

  1. Shred the fresh cabbage.
  2. Cut the boned pork into pieces 30 to 40 g per person and saute until golden.
  3. Shred the onions and carrots into shoestrings and brown slightly.
  4. Place the ingredients into a stoneware pot (or casserole), add the vinegar, tomato paste, sugar, spices, salt, flour browned in butter and mixed with water and stew until done.

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