Székelykáposzta Recipe: A Hungarian Pork and Sauerkraut Stew

Hungarian székelykáposzta: pork belly and sauerkraut stew served with sour cream.

Székelykáposzta Recipe: A Hungarian Pork and Sauerkraut Stew

Sauerkraut, pork belly and smoked bacon sit at the heart of this delicious Hungarian székelykáposzta recipe, which is seasoned with caraway seeds and, of course, sweet paprika.

Course Main Course

Cuisine Hungarian

Keyword hungarian pork and cabbage stew, hungarian pork and sauerkraut, pork and sauerkraut, székelykáposzta

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings Servings

Calories 1162kcal

Author Brian Jones

Ingredients

350 g Pork Belly Strips 12oz
125 g Smoked Bacon Lardons 4oz
15 g Lard 1 Tbsp
1 Medium Onion 150g
1 Medium Tomato 150g
1 Green Pepper
2 Garlic Cloves
1½ tablespoon Paprika
1 teaspoon Caraway Seeds
½-¾ teaspoon Salt
350 g Sauerkraut 3 Cups
1 Bay Leaf
250 ml Vegetable Stock 1 Cup

Instructions

Cut the pork belly strips into 1½cm (just over ½") chunks.
Heat a 20cm or 8" heavy-based pan over a medium heat, add the lard, and when it has melted, the pork and bacon lardons. Cook for 8-10 minutes.
Whilst the pork is cooking, cut the onion in half, peel it and then cut it into half moon shapes around 2-3mm (⅛") thick.
Grate the tomato.
Remove and discard the stems and seeds from the green pepper and cut the flesh into a 5mm (¼") dice.
Peel and finely dice the garlic cloves.
Once the pork has had 10 minutes, add the onion and green pepper. Cook for 5 minutes.
Add the grated tomato and garlic, and cook until the moisture from the tomato has evaporated.
Sprinkle over the paprika, caraway seeds and salt, then give everything a stir.
Add the sauerkraut and bay leaf, then mix everything together.
Pour in the stock, mix then reduce the heat to low, partially cover, and simmer for 20 minutes. Then remove the lid and cook for 25-30 more minutes.

Video

Notes

Before you cook, have a taste of your sauerkraut; if it is very sour, run it briefly under cold water.

Nutrition