2 lbs. sour cabbage (sauerkraut)
2 onions
2 lbs. cured pork
9 oz. Debrecen sausage
Lard
Paprika
Salt

Minc e the onions small and dry them in lard. Add the cabbage, well washed, and a little paprika, and boil until the cabbage is quite done. Cut the meat into small pieces and make a porolt. Slice the Debrecent sausage. When the ingredients are ready, mix them with the cabbage and let them all boil together for a few minutes.