Szeged Cabbage Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork (shoulder, oulash), rouhly diced
- 2 tablespoons oil
- 200 g onion (s), cut very finely
- 2 tablespoon paprika powder, noble sweet
- 0.5 teaspoon ½ caraway seeds, whole
- 400 ml soup, (beef or pork)
- 500 g sauerkraut
- 3 tablespoon tomato paste
- 125 ml sour cream
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Roast the onions in hot oil until golden and stir in the tomato paste. Remove the saucepan from the plate, let it cool down briefly and stir in the paprika powder (must not burn, otherwise it will be bitter!). Now mix in the diced meat and add the soup. Let the whole thing stew for a good half an hour.
- Add the sauerkraut and caraway seeds and sauté again for about 30 minutes until the meat is soft. If necessary, add a little more water.
- At the end, mix the sour cream with salt, pepper and paprika powder and fold into the cabbage - serve immediately with dumplings or salted potatoes!
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