Food and amounts to 6 servings:

 

2 kg Sauerkraut
700g meat (beef or pork)
100g onions
20g dill
100g lard or cooking oil
5g thyme
10g salt
2g peppercorns
100g cream
100g tomato puree

 

Preparation:

 

Trim the meat of fat, rinse and cut into thin strips. Place in a pot with  the hot lard  together with onions that were cut into very fine pieces.

 

Washed the sauerkraut 2 or 3 times to remove excess salt and souriness. Add this to the pot together with 1/2 of water and dried dill, peppercorns, sprig of thyme and salt.

 

Place over low heat, the pot is covered with a lid for 2 hours or 2 hours and a half..

 

When cabbage has softened add tomato puree, then bake in the oven over 20 minutes.

 

Before being served add the sour cream and put near a piece of polenta. Everything  is served with a semi-dry white wine.

 

 

 

 

Bibliography
Gourmet literary album - Bucharest 1982
Gourmet literary album  Bucharest 1972
Cookbook - Didi Balmez,Technical Publishing, Bucharest 1978
Cookbook - Bucharest 1960