Pork Ribs as in Hargita – (Hargitai sertésborda)

Pork Ribs as in Hargita  -  (Hargitai sertésborda)
14 oz de-boned pork chops, salt, 6 tablespoons oil, 1 red onion, 12 oz minced pork meat, 1/4 teaspoon ground black pepper, 2 cloves of garlic, 1/2 teaspoon sweet paprika, 1 level teaspoon marjoram, 1 pair (6 oz) debreceni sausage, 4 large whole leaves of sauerkraut, 2 oz smoked bacon, 1 3/4 lb sauerkraut, 1 quart of meat broth, 1 large bunch of dill, 3/4 cup sour cream, 1 heaping tablespoon flour

Cut the meat into 4 even slices, flatten and rub in with some salt. Fry them halfway on 3 tablespoons of oil and set aside. Peel and chop the onion, sauté half in oil. Add the minced meat, mix in 1/2 teaspoon of salt, the pepper and the marjoram and sauté it a bit. Mix in the sausage cut into slices. Remove the thick stems of the sauerkraut leaves and place one slice of meat on each of them. Heap 1/4 of the minced meat mixture on the meat and roll the leaves up, securing them with a thin string to prevent them from falling apart. Use the leftover oil to fry the cubed bacon, add the remainder of the chopped onion. Sprinkle with paprika and add the sauerkraut (cutting it across a few times to shorten the strands). Add the broth, salt to taste and sprinkle on half of the finely chopped dill. Set the rolls carefully on top and cook, covered, for about 1 hour until soft. Remove the rolls. Mix the sour cream with the flour and 3 oz water, thicken the sauerkraut with the mixture. Sprinkle with the
leftover dill.

Preparation time: 2 hours
One serving: 3558 kJ/851 kcal