Székelykáposzta - Hungarian Pork & Cabbage Stew
Rated 4.8 stars by 5 users
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
Székelykáposzta is a traditional Hungarian pork and cabbage stew made with sauerkraut and aromatic smoked paprika for a comforting dish full of flavour. Serve with fresh bread and a dollop of sour cream on top.
Ingredients
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1kg sauerkraut
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750g pork shoulder
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1 medium brown onion
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4 garlic cloves
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1 tbsp lard
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1 tbsp smoked paprika powder
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1 tsp ground caraway
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4 bay leaves
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salt
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black pepper
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250ml sour cream
Directions
Finely dice the onion and cut the pork shoulder into small cubes.
Heat lard in a skillet, add the diced onion and cook until translucent.
Add the meat and the paprika powder with some water to avoid the paprika burning. Season with salt, pepper and ground caraway. Cover and cook slowly until the meat starts to become tender, adding small amounts of water as necessary.
In a bowl, rinse and squeeze out the sauerkraut. Add it to the stew with the garlic cloves and bay leaf, and continue cooking on low heat until the cabbage and meat fully soften.
Add the sour cream and adjust the seasoning with salt and pepper if necessary. Mix it all together and bring it to a boil, and the stew is ready to serve.
