| How To Cook: |
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1. Cube pork and slice onions.
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2. Fry the onions in fat, add the pork and season with salt, pepper and paprika.
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3. Turn down the heat and allow cooking slowly in its own juice.
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4. When the meat is half cooked, slice and add tinned sauerkraut and the cabbage liquor.
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5. Pour in ½ pint cold water, bring to the boil and simmer gently until the pork is soft.
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6. Add sour cream, stirring well, and heat for 1 - 2 minutes.
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7. Serve hot with creamed potatoes.
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