Peel potatoes and onions, cut into fine slices. Cut bacon and roast pork loin into fine strips or slices. Coat a heatproof glass dish with oil and place all ingredients in layers. Add salt, pepper, crushed garlic, etc. to each layer. Season to taste. Bake the shaman pot in a 180 °C oven for 15 minutes. Mix sauerkraut and pineapple with all other ingredients for the cabbage.
Portion shaman pot, serve with cabbage salad.
from : : Manfred Elzlstorfer, 2444 Seibersdorf
Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!
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