Set out a scale and the equipment for Cabbage goulash. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, green cabbage, sweet paprika, sour cream, yellow onion, fennel seed, apple cider vinegar, kosher salt, olive oil. Cabbage goulash is cooked in Home as its own plate, not as a copy of a restaurant menu. Brown pork and onion with paprika, stew cabbage with vinegar until sweet-sour, and finish with sour cream. Vinegar cabbage stands in for sauerkraut. Fennel seed stands in for caraway. Amounts are for 4 from foods this library can count.
