Now that's the only way I cook the meat, and the family loves it!

Ingredients:
onion: 4 pc
cabbage: 450 g (16 oz)
vegetable oil: 30 ml (1 fl oz)
salt: 6 g (0.2 oz)
black pepper: 4 g (0.1 oz)
sweet paprika: 4 g (0.1 oz)
ground coriander: 3 g (0.1 oz)
pork neck: 1.5 kg (3 lb)
vegetable oil: 20 ml (0.7 fl oz)
salt: 4 g (0.1 oz)
black pepper: 4 g (0.1 oz)
sweet paprika: 4 g (0.1 oz)
mayonnaise: 100 g (3.5 oz)
mustard: 10 g (0.4 oz)
pickled cucumbers: 150 g (5.3 oz)
tomatoes: 1 pc
mozzarella: 150 g (5.3 oz)

The salad:
potatoes: 600 g (21 oz)
salt: 6 g (0.2 oz)
water: 1 l (34 pt)
OVER MEDIUM FIRE: 10 MIN
boiled eggs: 4 pc
red onion: 1 pc
salt: 3 g (0.1 oz)
black pepper: 2 g (0.1 oz)
sugar: 8 g (0.3 oz)
vinegar: 8 ml (0.3 fl oz)
vegetable oil: 10 ml (0.3 fl oz)
scallions: 15 g (0.5 oz)
mayonnaise: 100 g (3.5 oz)
Greek yogurt: 80 g (2.8 oz)


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