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.
