This hearty meal-in-one dish is an interesting combination of sauerkraut and traditional Hungarian pork stew, with a few minor additions. It is believed that Székely cabbage, which boasts a tradition reaching as far back as the 19th century, only grows better with multiple re-warmings.
Ingredients:
- 200 g pork shoulder
- 100 g onions
- 200 g sauerkraut
- 1 80-g piece of smoked bacon
- 3 dl sour cream
- 1 sweet banana pepper
- 1 hot wax pepper
- 1 tomato
- 10 g fresh dill
- 2 bay leaves
- 1 clove minced garlic
- 40 g sweet paprika
- ground black pepper, salt to taste
Cube the bacon and brown in a small quantity of oil; add the finely chopped onions, the minced garlic, the paprika, and a little water. Allow to simmer until the flavours are well blended. Add the pork, cut into cubes, a little ground caraway, and the bay leaves. Replenish the water, cover, and simmer until the meat is soft. Finally, cube and add the tomato, peppers, and sauerkraut. When all ingredients are soft, thicken with sour cream and season with fresh dill.
Tip:
For milder flavour, rinse the sauerkraut under running water before cooking.