Sonkás Káposzta

Sauerkraut with Ham

This recipe comes from Cigányok főztje ("Roma Dishes") by Géza Csemer. Recipes in the book don't contain any quantities for the ingredients, so there's lots of leeway.

Ingredients:
Sauerkraut
Smoked szalonna
Onions, chopped
Sugar
Salt
Black pepper
Parsley, chopped
Prágai ham

Method:
Wash the sauerkraut well then chop it finely, as you would chop parsley. Render some smoked bacon and then sauté the onions in it. Add the cabbage and season with a bit of sugar, salt, coarse black pepper and chopped parsley. At the end, sprinkle lots of Prágai ham over top. This dish used to be served as a garnish.

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