Veal chop with sauerkraut

1 min read
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Whenever you’re preparing sarma, there will always be excess cabbage left on the side. You can chop it, put it in a jar and fill it with water to preserve it, or you can fry it with some chops of meat. In this case, I’ll be using:

  • lard
  • veal chops
  • sauerkraut
  • potatoes

Add a spoon of lard to the pot and heat it up. As always, use a small flame. Once the lard has melted, add veal chops and fry them until they about half way done. Depending on the heat, they may be colored a bit, but it’s important to do them well so there’s no blood residue around the bone. A couple of minutes on each side should do before the next step.

As soon as you think they’re ready, add the sauerkraut and stir it a bit so it takes in the juices. The pot should always have some juices in it so it doesn’t burn, so feel free to add a cup or two of water from time to time.

In a separate pot, cook the potatoes. You can leave them be. I about half an hour they should be done.

And that’s it! A simple recipe that usually takes about 45 minutes to complete. Enjoy!

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