Székelykáposzta: Hungarian Pork & Sauerkraut Stew
Székelykáposzta: Hungarian Pork & Sauerkraut Stew
A short origin tale
According to a much-loved legend, the dish was named in 1846 when József Székely asked a pest-brewpub host to combine leftover pork pörkölt with sauerkraut for himself and the poet Sándor Petőfi, who later kept ordering “Székely cabbage,” popularizing the name and the mash-up itself.
Historians note the tale’s details likely evolved over time, but the pairing of
paprika-stewed pork and sauerkraut soon appeared in late‑19th‑century cookbooks
and taverns, cementing the dish as a Hungarian staple regardless of its exact
birthplace.
On international menus it is sometimes mislabeled “Szegedin goulash,” a
confusion probably born from a bécsi (Viennese) mishearing of “Székely gulyás,”
not a true Szeged origin, though Szeged’s famed paprika certainly belongs in
the pot.
Ingredients
- 1–1.2 kg pork shoulder, trimmed and cut into large chunks, for succulent, slow-simmered meat.
- 700–900 g sauerkraut, well‑drained and lightly rinsed if very sour, then squeezed dry for balance and texture.
- 2 large onions, finely chopped, to build a sweet, savory base for the paprika.
- 3 cloves garlic, minced, for gentle aromatic depth beneath the paprika and caraway.
- 2 tbsp lard or sunflower oil, the traditional fat for sautéing onions and meat evenly.
- 2–3 tbsp sweet Hungarian paprika, the defining spice that colors and flavors the stew.
- 1 tsp caraway seeds, lightly crushed, and 2 bay leaves for classic, earthy perfume.
- 1 green bell pepper, diced, and 1 small tomato or 1 tbsp tomato paste, optional but common in home recipes.
- 200 ml sour cream (tejföl), to finish the stew with a tangy, creamy sheen off the heat.
- Salt and freshly ground black pepper, to taste, added gradually as flavors concentrate.
- Water or light stock, just enough to barely cover the meat in the early simmer stage.
Instructions
- Warm the fat in a heavy pot over medium heat, sauté the onions until glossy and pale golden, then add garlic for a brief minute to release aroma without browning.
- Remove the pot from heat, stir in the paprika to bloom gently, then return to the stove and add pork chunks, seasoning with salt and pepper as they begin to take on color.
- Add caraway, bay leaves, diced green pepper, and tomato or paste, then pour in just enough water or stock to barely cover, bringing the pot to a gentle simmer for 60–90 minutes until the pork is tender.
- Fold in the drained, squeezed sauerkraut and continue simmering 20–30 minutes so the cabbage melds with the paprika-rich juices without turning mushy.
- Temper the sour cream with a few ladlefuls of hot liquid, then stir it back into the pot off the boil, keeping the heat low so the finish stays smooth and never splits.
- Rest the stew 10–15 minutes before serving to let the sauce settle and the flavors round, adjusting salt and acidity as needed at the end.
Tips and Variations
- Pork shoulder is traditional for tenderness, though some cooks blend pork with beef or add a little smoky bacon at the start for depth.
- Rinse sauerkraut lightly only if it tastes very sharp; leaving more brine yields a tangier, more old‑school profile many Hungarian kitchens prefer.
- Quality sweet paprika is crucial; bloom it off the heat to avoid bitterness and a dusty taste from scorching.
- Caraway and bay are classic; a small green pepper and tomato or paste add sweetness and body without making the stew “tomatoey”.
- This stew improves overnight as flavors marry; gentle reheating the next day is widely favored by paprika‑stew lovers.
Perfect Pairings
- Crusty bread or spaetzle/nokedli soaks up the creamy, paprika‑tangy sauce beautifully, a pairing recommended right alongside a cool dollop of sour cream.
- Mashed potatoes make a cozy, homespun base when a starchier partner is desired for the juicy meat and cabbage.
- A fresh cucumber salad or leafy green salad cuts the richness; classic sides like these are often suggested with this style of goulash.
- For a full Hungarian menu, start with a light broth and finish with a traditional dessert; the country’s cuisine is built for such comforting progressions.
Why We Love It
Székelykáposzta endures because it tastes like Hungarian hospitality in a bowl—paprika-scented steam, tender pork, and sauerkraut’s savory tang telling a story that begins in 19th‑century Pest and still warms tables today.