- Sour cabbage - 400 Grams
- Fresh cabbage - 400 Grams
- Sausage and ham - 600 Grams (For this dish, use as many different types of sausage and ham as possible, including with fat.)
- Onions - 500 Grams
- Apple - 1 piece
- Prunes - 8 pieces
- Dried mushrooms - 50 Grams
- Tomato paste - 500 Grams
- Salt - - To taste
- Pepper - - To taste
- Sugar - - To taste
1. Take the prunes with boiling water, slice. Sour the cabbage in a saucepan, add a glass of boiled water and simmer on a small fire for an hour. In parallel, also for an hour in another pan, simmer with the addition of a small amount of boiled water, chopped fresh cabbage along with mushrooms. 2. Cut the ham into cubes and put into saucepan with sauerkraut, stir, then add the chopped sausage. 3. Slice the onion into cubes. fry in oil until soft. Combine fresh and sauerkraut in one pan, add onion, prunes, tomato paste, salt, pepper and sugar. Grate the apple and also add. 4. Allow the dish to boil, then reduce the heat to a small one and put out another 20 minutes. Serve with sour cream. Pleasant!
Servings: 6-8