|Pork shoulder||1 Pound|
|Pork ribs||1 Pound|
|Caraway seeds||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Sour cream||1 Pint|
|Flour||2 1⁄2 Teaspoon (1 Dessert Spoon)|
|Sour cabbage||2 Pound|
Cut the shoulder and ribs of pork into 2 oz. pieces.
Fry the finely chopped onions lightly in the lard; add the paprika, crushed garlic and caraway seeds; stir well, add a little water, bring to boil, then put in the meat, salt, cover with a lid, and then let it simmer.
Cook for about 40 45 mins., then add the previously rinsed cabbage (in season 2 sliced green paprikas can also be added); pour sufficient water to cover andâ€” stirring occasionallyâ€”cook till meat is tender.
Mix 1/2 pt. of sour cream with the flour, add to the stew and boil for another 4 5 mins.