Products Needed:
7/8 lb. pork
1 1/3 lb. sauerkraut
4 potatoes
2 tbsp. millet
1/6 lb. onion
2 tbsp. butter
2 oz. fat
2 bay leaves
1 carrot
peppercorn
parsley greens
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Directions: Cook pork, slice and leave in the stock.
Press cauliflower, stew until half-done with adding the fat from pork cooking.
Cut roots into thin stripes, sautee with a half of onion in butter.
Mince the lard and mash with the remaining onion, parsley greens and bathed millet.
Put potato cubes in filtered meat stock, cook for 10-15 minutes, then add cabbage, lard with millet, bay leaf, pepper, sautéed roots and cook until done.
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