• 2 tbsp (25 ml) extra-virgin olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 3 thick lean, boneless pork loin chops, cut into thin strips
• 1 tbsp (15 ml) all-purpose flour
• 2 x 14-oz (398-ml) cans crushed tomatoes
• 1/2 cup (125 ml) extra-dry vermouth
• 2 tbsp (25 ml) paprika
• 1 tsp (5 ml) caraway seeds
• 1 tsp (5 ml) sugar
• 2 chicken bouillon cubes, crumbled
• 1 large green pepper, seeded and chopped
• 3 cups (750 ml) finely shredded red cabbage
• Salt and fresh-ground black pepper
• 4 tbsp (60 ml) sour cream
• Fresh chives
1. Heat oil in large frying pan or pot over high heat. Add onion, garlic and pork, and sauté 3 minutes or until meat changes colour and becomes firm, and onion is slightly soft. Meanwhile, blend flour with 4 tbsp (60 ml) juice from canned tomatoes for a smooth paste; set aside.
2. Stir vermouth, paprika, caraway seeds and sugar into the frying pan. Add tomatoes, breaking them up as you mix. Stir in bouillon cubes and flour-and-tomato-juice mixture. Bring to boil, stirring, and boil until juices thicken.
3. Stir in green pepper and red cabbage until both are coated in cooking juices. Reduce heat, cover frying pan, and simmer 15 minutes or until meat is cooked and vegetables are crisp-tender.
4. Taste goulash and season with salt and pepper, if necessary. Ladle goulash into bowls and top each with spoonful of sour cream and a sprinkle of paprika. Garnish with chives and serve.
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