Szeged-style Cabbage Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g pork belly
- 3 large onion (s)
- 3 cloves garlic
- 1 liter meat broth
- 2 tablespoon tomato paste
- 3 tablespoon paprika powder, mild
- 1 teaspoon paprika powder, hot
- 1 teaspoon sugar
- 1 teaspoon caraway seeds, (whole)
- salt and pepper
- 500 g sauerkraut
- 1 red pepper (s)
- 1 yellow pepper (s)
- olive oil
- sour cream
Print Recipe
Pin Recipe Instructions
- Cut the meat into small cubes, finely chop the onion.
- Heat the oil and roast the onions until golden, add the meat and fry briefly, pour the meat stock on top, add the garlic, tomato paste, paprika powder, sugar, caraway seeds, salt, pepper and simmer for about 25 minutes with the lid on.
- Now add the sauerkraut and simmer for another 15 minutes - then add the chopped peppers and simmer for another 10 minutes, no longer putting the lid on, this will reduce the amount of water, stir often - then switch off the plate, the pot is still standing let it simmer and add seasoning if necessary. (Possibly pour off some liquid)
- Before serving, put a dollop of sour cream in the center of the plate and serve with a bread roll or any kind of pastry.
- This cabbage meat tastes even better when warmed up!
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