Cabbage Meat

(341 votes)
Total Time Icon
Total time: 15 min
Preparation Time Icon
Prep time: 15 min
Yield Icon
Enough for 4 people

🍓 Ingredients

4 tablespoons Oil or lard
800 grams Marbled pork (belly shoulder or shank)
600 grams Sauerkraut
200 grams Diced onions
1 heaped teaspoons Chopped caraway seeds
4 Garlic cloves pressed through
500 milliliters Broth
2 tablespoons Sweet paprika
2 Bay leaves
2 tablespoons Tomato paste
as you like Hot paprika
  Salt and pepper
as you like Sour cream

🍽 Instructions

Cut the meat (with or without rind as you like) into 3 x 3 cm cubes.

Fry the onion in the fat until golden brown and stir in the tomato paste, fry a little more and remove from the heat.

Let cool a little, put back on the stove top, sprinkle in the paprika and deglaze with the broth. Add the meat with garlic, cumin and bay leaves and let everything simmer for about 30 minutes. Now add the sauerkraut and simmer for another 20 minutes. Season to taste with salt and pepper. For Szeged goulash, stir in some sour cream at the end and add a spoonful of sour cream and a pinch of rose paprika on top of the Szeged goulash.

It goes well with bread dumplings.

📊 Nutrition Facts

Nutritional values per serving:

20 g
82 g
53 g

📝 Recipe Overview

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