Sauerkraut with meat garnish

We eat a lot of cabbage in our family and like to prepare it in many different ways. Today I went to the market to buy pickling cabbage and of course I picked up a couple extra to make a little snack. We like it plain too, no problem, but today I went into a traditional produce store and found prepared meat preserved in the garni. Chunks of pork, thin and spicy sausages, thick and tasty sausages, a few chunks of fatty meat, all very showy and appetising as if they were home made. With our cabbage in mind, we grabbed a half pound to try.

1. I chopped the cabbage finely and rubbed it with salt to soften it.
2. In a roomy pot, I got a pot big enough to fit all the cabbage, put oil (I would have put lard, but no lard) and flipped the cabbage over to brown it a bit.
3. I added pepper, smoked paprika, turmeric, thyme, chopped dried tomatoes and left on the heat.
4. I added the tomato juice and stirred.
5. I took a pan, greased it with oil, put the meat and sausages in it, and over it I flipped the sautéed cabbage.
6. I added the dill and left in the oven until the cabbage had reduced and browned a little.

We ate it with bologna and garlic.