Name: Bean-Cabbage as in Zalaegerszeg (Zalaegerszegi Babos Káposzta)
Yield: 6 to 8 servings
Cuisine: Hungary
Ingredients: Salt; ½ cup sour cream; 2 pounds sauerkraut, rinsed; 2 cups tomato purée; 1 pound dried pinto beans; 1 pound smoked spareribs, sliced

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 pound dried pinto beans
1 pound smoked spareribs, sliced
2

Method

Soak the beans in water overnight.
Drain and rinse soaked beans. Add sliced spareribs and enough water to cover. Cook until beans are done, and drain.
Remove spareribs, cut off meat and chop it, and discard bones.
In a separate pot cook sauerkraut with tomato purée; add additional water if necessary. Cook till done.
Put cooked beans,

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Ingredients

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