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Székelykáposzta is a comforting, hearty dish that perfectly embodies the warmth of Hungarian home cooking. This traditional cabbage stew combines the tartness of sauerkraut, the richness of tender pork, and the creaminess of sour cream, making it a filling and deeply satisfying meal. While it shares some similarities with stuffed cabbage (Töltött Káposzta), Székelykáposzta is much easier to prepare, as it involves simply layering and simmering the ingredients together in one pot.
Ingredients
- 700-900 g pork shoulder or ribs cut into cubes
- 2 cups sauerkraut drained and rinsed if too sour
- 1 large onion finely chopped
- 3-4 cloves garlic minced
- 1-2 tablespoons Hungarian paprika preferably sweet or smoked
- 2 tablespoons lard or vegetable oil
- 3 cups beef or vegetable broth
- 1 cup sour cream
- 2 bay leaves
- Salt and pepper to taste
- 1 tsp caraway seeds optional
- Fresh bread or dumplings for serving optional
Instructions
- Prepare the pork: Heat the lard or vegetable oil in a large pot over medium-high heat. Add the cubed pork and brown it on all sides. Once browned, remove the pork and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion and garlic. Sauté them for 5-7 minutes until softened and fragrant. Stir in the Hungarian paprika and mix it well to coat the onions and garlic.
- Add the sauerkraut and broth: Return the browned pork to the pot. Add the sauerkraut, beef or vegetable broth, bay leaves, and caraway seeds (if using). Stir everything together and bring the mixture to a boil.
- Simmer to perfection: Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours. Stir occasionally, ensuring the pork becomes tender and the flavors meld together.
- Finish with sour cream: When the pork is tender and the flavors are well developed, remove the pot from the heat. Stir in the sour cream gradually for a smooth, creamy texture. Taste and adjust the seasoning with salt and pepper if needed.
Notes
The story behind Székelykáposzta
Despite its name, Székelykáposzta did not originate from Székely Land (an area in Transylvania, Romania, where Hungarian is spoken). The dish is actually named after József Székely, a 19th-century Hungarian writer and archivist. According to legend, Székely arrived at a restaurant late one evening to find the kitchen had run out of most ingredients. The resourceful chef, improvising with what was available, combined leftover pork stew with sauerkraut to create a new dish. This unexpected creation quickly became a beloved Hungarian classic.
