👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, combine the shredded white cabbage and drained sauerkraut.

2. 2

   In a separate skillet, heat sunflower oil over medium-high heat. Add the sliced onions and sauté until softened, about 5 minutes.

3. 3

   Add the pork cubes to the skillet and sear on all sides until browned. Add the browned pork and any accumulated juices to the pot with the cabbage.

4. 4

   Add the grated carrots, minced garlic, bay leaves, allspice berries, and black peppercorns to the pot. Pour in the water. Season with salt.

5. 5

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour.

6. 6

   If using, add the chopped prunes and apple to the pot. Stir in the tomato puree, paprika, and marjoram.

7. 7

   Cover and continue to simmer for another 1.5 hours, or until the pork is very tender and the flavors have melded. Stir occasionally.

8. 8

   Taste and adjust seasoning with salt if needed. Remove bay leaves and allspice berries before serving.