12 pork chops, 3 1/2 oz. each
2 1/2 lbs. sour cabbage, sauerkraut
7 1/2 oz. onions
Salt
Paprika
1 clove garlic
1/2 oz. caraway seeds
3 oz. lard
1 pt. sour cream

Brown the chops. Mince the onions and fry them in boiling, hot lard. Add paprika and the chops. Pour in a little water, add salt, quire a minute quantity of garlic and some caraway seed, and, after a short time, the well washed sour cabbage. When the cabbage, is ready, and the cream and serve.