Ask Cookix, your sous-chef

Székelykáposzta - Hungarian Pork and Sauerkraut Stew

Székelykáposzta is a beloved Hungarian dish that combines tender pork shoulder with tangy sauerkraut, infused with the deep, smoky aroma of paprika and caraway. This hearty stew has roots in Transylvanian cuisine and is a staple of Hungarian home cooking, offering a perfect balance of richness and acidity. Traditionally slow-cooked to develop its robust flavors, Székelykáposzta is best served with a dollop of sour cream and fresh bread to soak up its delicious juices. Whether enjoyed as a comforting winter meal or a festive dish shared with family, this stew embodies the warmth and depth of Hungarian culinary tradition.

Dinner | Hungarian | Egg-Free | Gluten-Free | Keto | Low Carb | Nut-Free | Shellfish-Free | Soy-Free | Pork Stew | Dutch Oven | Frying Pan | Pork Shoulder | Sauerkraut | Sautéing | Simmering | Comfort Food | Slow
Time to complete

Prep

20min

Cook

1h 30min

Wait

0 minutes

Total

1h 50min

Ingredients (Makes 6 portions)
  • 1 kg (2.2 lbs) sauerkraut
  • 750 g (1.65 lbs) pork shoulder, cut into small cubes
  • 1 medium brown onion, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp (15 g) lard
  • 1 tbsp (15 g) smoked paprika
  • 1 tsp (5 g) ground caraway
  • 4 bay leaves
  • Salt, to taste
  • Black pepper, to taste
  • 250 ml (1 cup) sour cream
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 6
  • Protein: 10
  • Carbohydrates: 5
  • Fiber: 2
Directions

Preparing the Ingredients

  • 1. Finely dice the onion and cut the pork shoulder into small cubes.

Cooking the Base

  • 2. Heat the lard in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté until translucent.

Browning the Meat

  • 3. Add the cubed pork to the skillet and cook until lightly browned. Stir in the smoked paprika, adding a splash of water to prevent burning.

Simmering the Stew

  • 4. Season with salt, black pepper, and ground caraway. Cover and cook on low heat, adding small amounts of water as needed, until the meat begins to tenderize.

Adding the Sauerkraut

  • 5. Rinse and squeeze out excess liquid from the sauerkraut. Add it to the stew along with the minced garlic and bay leaves. Continue cooking on low heat until both the meat and cabbage are fully softened.

Finishing the Dish

  • 6. Stir in the sour cream and adjust seasoning if necessary. Bring the stew to a gentle boil, then remove from heat. Serve hot with fresh bread and an extra dollop of sour cream.
Cookix's Secrets

Alternative Cooking Method

  • Try pressure cooking for a faster preparation—cook on high pressure for 30 minutes.

Cooking Efficiency

  • Use a slow cooker for an effortless preparation—cook on low for 6-8 hours.

Enhancing Flavor

  • For deeper flavor, let the stew rest for a few hours or overnight before serving—it tastes even better the next day.

Healthier Version

  • Replace lard with olive oil and use lean pork cuts for a lighter version.

Regional Twist

  • Add diced tomatoes or bell peppers for a Transylvanian-style variation.

Serving Suggestions

  • Pair with crusty bread or Hungarian dumplings to soak up the rich sauce.

Vegetarian Option

  • Substitute pork with mushrooms and smoked tofu for a plant-based alternative.