Cutlet with Cayenne Herb

Sauté with oil in turn coarsely chopped onion, garlic clove pressed through and chopped sweet bell pepper. Dust with paprika powder and stir.

Add sauerkraut and fill with vegetable soup and cook until tender. Season with cayenne pepper or dashes of Tabasco.

Meanwhile, roast lean pork chop with oil in a non-stick frying pan. Serve with the cabbage.

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