Traditional Hungarian Székelykáposzta Recipe

Ingredients

1 kg of pork shoulder, cut into bite-sized pieces
2 large onions, finely chopped
2 cloves of garlic, minced
2 tablespoons of vegetable oil
1 tablespoon of sweet paprika
1 teaspoon of caraway seeds
1/2 teaspoon of salt
1/2 teaspoon of black pepper
500 grams of sauerkraut, rinsed and drained
250 grams of sour cream
2 bay leaves
1 litre of water

Steps and instructions

Heat the vegetable oil in a large pot over medium heat.
Add the onions and garlic to the pot and sauté until they become translucent.
Add the pork shoulder pieces to the pot and brown them on all sides.
Add the sweet paprika, caraway seeds, salt, and black pepper to the pot and mix well until the pork is thoroughly coated.
Add the rinsed and drained sauerkraut to the pot and mix well.
Add the bay leaves and water to the pot, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for about 2 hours.
After 2 hours, remove the pot from the heat and stir in the sour cream.
Return the pot to the heat and let it simmer for an additional 10 minutes.
After 10 minutes, remove the pot from the heat. Let the Székelykáposzta rest for a few minutes before serving.

Tools for making

Large pot - needed to cook the Székelykáposzta
Cutting board - to chop the onions and garlic
Knife - for cutting the pork shoulder into bite-sized pieces
Measuring spoons - to accurately measure the sweet paprika, caraway seeds, salt, and black pepper
Wooden spoon - for stirring and mixing the ingredients in the pot
Spatula - to scrape out the sour cream from its container
Ladle - for serving the Székelykáposzta

Recipe variations

Vegetarian Variation: Substitute the pork shoulder with mushrooms or tofu for a meat-free version.
Beef Variation: Replace the pork shoulder with beef stew meat for a different flavor profile.
Smoked Meat Variation: Use smoked pork shoulder or smoked sausage instead of regular pork shoulder to add a smoky flavor.
Spicy Variation: Add chopped chili peppers or red pepper flakes to the dish for an extra kick of heat.
Herb Variation: Incorporate herbs like thyme, rosemary, or marjoram for added fragrance and flavor.
Vegetable Variation: Add diced carrots, bell peppers, or potatoes to the dish to make it heartier and more colorful.
Cabbage Variation: Instead of sauerkraut, use fresh cabbage that has been shredded or thinly sliced.
Rice Variation: Serve the Székelykáposzta over cooked rice or with a side of rice.

Recipe overview

Székelykáposzta is a hearty and traditional Hungarian dish that is loved for its comforting and robust flavors. It is a pork and sauerkraut stew, simmered with a variety of spices and finished with a dollop of sour cream for extra richness. This recipe guides you step by step in creating this delicious stew from scratch, with details on how to perfectly balance the flavors and achieve a tender, succulent pork. With a total time of around 2 hours and 30 minutes, most of which is hands-off simmering time, even a novice cook can successfully make this dish. By following this recipe, you'll enjoy a comforting, homemade Hungarian meal that's perfect for a chilly evening. A serving of Székelykáposzta can be enjoyed on its own, or with a side of fresh bread to soak up the hearty broth.

Common questions

Can I use a different type of meat? Yes, you can use other cuts of pork such as pork loin or pork chops. You can also try it with chicken or beef if you prefer.
Is it important to rinse and drain the sauerkraut? Yes, rinsing and draining the sauerkraut helps to reduce its acidity and removes any excess brine, resulting in a milder flavor.
Can I substitute sour cream? If you prefer a lighter option, you can use Greek yogurt instead of sour cream. It will still provide a creamy texture and tangy flavor.
Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian version by omitting the pork and using vegetable broth instead of water. For a vegan version, omit the pork and sour cream, and use plant-based alternatives.
Can I make this recipe ahead of time? Absolutely! Székelykáposzta actually tastes even better the next day as the flavors have more time to meld together. Simply reheat it on the stovetop or in the microwave before serving.

Serving dishes and utensils

Large pot - A large pot is needed to cook the Székelykáposzta and accommodate all the ingredients.
Wooden spoon - A wooden spoon is ideal for stirring the ingredients while cooking.
Knife - A knife is necessary for chopping the onions and mincing the garlic.
Measuring spoons - Measuring spoons are helpful for accurately measuring the sweet paprika, caraway seeds, salt, and black pepper.
Measuring cup - A measuring cup is needed to measure the water and sour cream.
Ladle - A ladle is useful for serving the Székelykáposzta into bowls or plates.
Tongs - Tongs can be used to handle the pork shoulder pieces while browning them.

Origin stories

Székelykáposzta is a cherished dish in Hungary, with its name stemming from the Székely people of Transylvania. Legend has it that the dish was birthed out of necessity during times of siege, when people had to make do with what was available. They had plenty of preserved cabbage (sauerkraut) and pork, so they combined these with a few spices to create a sustaining meal. The dish, over time, evolved into the creamy stew we know today. It's a comforting testament to the Hungarian spirit of resilience and creativity, kept alive in the hearty flavors of Székelykáposzta.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.