A true winter warmer, made with soured cabbage and tender stewed meat, often seen on the Christmas table too. Usually prepared in large quantities then reheated thoroughly with a bit of water the next day(s) again. Custom says the more you reheat this dish the better it tastes. Always served with chilled sour cream and fresh white bread.
This dish is called “Székely” meaning “Transylvanian” but interestingly it is not named after the Transylvanian region but someone in Hungarian history in the 1800-s whose surname was “Székely” (József Székely, writer) and who is credited with inventing the dish when asking for the meaty paprika stew, porkolt and sour cabbage mixed together when dining out.
Ingredients – for 6 persons
- 700g pork (shoulder is ideal for this)
- 1 big white onion chopped
- 1000g sauerkraut
- 6 tbsp sunflower oil
- 1 tbsp (Hungarian) paprika powder
- 500ml sourcream (350ml to thicken the whole dish, 150ml to serve with)
- 1 tsp caraway seeds, ground or whole
- salt, pepper
- 30g white flour
- Chop the onion and cut the meat into bite sized chunks.
- In a large pot gently fry the onion on the oil, sprinkle in the paprika powder, stir then add chopped meat.
- Season with black pepper, caraway seeds and salt – check how salty your sauerkraut is beforehand, you may have to use less extra salt.
- Cover and cook on moderate heat till the meat is nearly tender, about 40 mins.
- Add the soured cabbage – sauerkraut – and cook till all soft and well cooked.
- In a bowl mix 3/4 of the sour cream and the 30g flour evenly, then combine with some of the hot liquid from the stew till it can be poured into the hot stew. when ready add, stir thoroughly and let it cook for a little bit longer to thicken.
- Serve with white bread on the side and a bit of the rest of the sour cream on top when plated.