The Hungarian “Sz\u00e9kelyk\u00e1poszta” is a great dish combining sauerkraut and pork stew, a nice meal to warm your body and soul on a cool day.<\/p>\n
Drain 2.2 pound\u00a0sauerkraut in a colander, rinse it gently under cold water and let it sit in the colander for a few minutes. Put half of the cabbage in a large saucepan, put in 1.3 pound\u00a0diced pork rib and cover with the other half of the cabbage. Add 4\u00a0bay leafs and water to cover it and cook gently for 2 hours on low.<\/p>\n
Heat 5.25 oz\u00a0lard in a large saucepan on medium heat. Toss in 2 large\u00a0chopped onions, cook them with a pinch of salt until they soften up. Remove saucepan from heat, stir in 3 teaspoon paprika powder with the onions until they\u2019re fully coated. Put the saucepan back on the heat, turn it up to medium-high, and add 1.3 pound\u00a0diced pork shoulder or leg. Cook until all the meat has browned. Once the meat is browned, add 1 tablespoon paprika paste or cream, 1 large\u00a0chopped tomato and 1 diced bell pepper. Pour in water until it covers the meat, bring it up to a simmer, then reduce heat to low and cook slightly uncovered stirring occasionally for about 90 minutes.<\/p>\n
Pour the pork stew in the cabbage stew, cook on medium low for 15 minutes, stirring occasionally.<\/p>\n
Heat 1 tablespoon lard in a small saucepan on medium high. Add 2 tablespoon flour, stir until it’s browned, add 1 teaspoon paprika powder. Add 1 cup\u00a0cold water, mix it and add the flour mixture to the cabbage. Add half of the sour cream, bring it up to a simmer.<\/p>\n
You can serve the cabbage dish with the other half of the sour cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Hungarian “Sz\u00e9kelyk\u00e1poszta” is a great dish combining sauerkraut and pork stew, a nice meal to warm your body and soul on a cool day. Drain 2.2 pound\u00a0sauerkraut in a colander, rinse it gently under cold water and let it sit in the colander for a few minutes. Put half of the cabbage in a<\/p>\n