Bean-Cabbage as in Zalaegerszeg

Zalaegerszegi Babos Káposzta


  • 1 pound dried pinto beans
  • 1 pound smoked spareribs, sliced
  • 2 pounds sauerkraut, rinsed
  • 2 cups tomato purée
  • Salt
  • ½ cup sour cream


  1. Soak the beans in water overnight.
  2. Drain and rinse soaked beans. Add sliced spareribs and enough water to cover. Cook until beans are done, and drain.
  3. Remove spareribs, cut off meat and chop it, and discard bones.
  4. In a separate pot cook sauerkraut with tomato purée; add additional water if necessary. Cook till done.
  5. Put cooked beans, chopped meat and cooked sauerkraut with its juice together. Add salt to taste. Simmer for 10 minutes, then mix in sour cream and remove from heat.
  6. Serve as a vegetable accompaniment to roast or fried meats, or as a winter luncheon dish by itself.