George Lang

Szkěly cabbage

Székelygulyás or Székelykáposzta

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 large onion, peeled and chopped
  • ⅛ pound lard
  • 1½ pounds lean pork, diced

Method

  1. Wilt onion in lard in a heavy Dutch oven. Add pork, mix well, and cook covered for 5 minutes.
  2. Add paprika, then the tomato purée; mix well. Add just enough water to cover everything. Cook over very low heat till meat is almost done.
  3. Squeeze sauerkraut well. Add it to the meat with the caraway seeds, and cook for another 10 to 15 minutes. Salt should b