Tuesday, December 20, 2011



Ah, the magnificence of sour cabbage and its endless possibilities for comfort food creation.  The amount of Vitamin C that sour cabbage contains in a serving can fight colds and the flu for months to come.  This is an all year around kind of a comfort peasant dish that just satisfies the senses with all its combined flavors of pork or veal, smoked sausage, caraway seeds, sour cabbage and a dollop of sour cream to serve it with freshly baked bread and a glass of Zinfandel…There are never any leftovers at my house. :)


  1. 1 large onion – chopped
  2. 4 cloves of garlic – sliced
  3. 1 pair of Kabanosh -Polish or Hungarian- Csabai thin smoked sausage – thinly sliced
  4. 3 tablespoons of caraway seeds
  5. a good large splash of olive oil
  6. 2 Lbs of pork loin, or veal stew cut in small cubes
  7.  2 Lbs of sauerkraut – washed through with water several times in a  strainer under the faucet, to get the excess salt out of the cabbage
  8. water for cooking (about 4-5 cups)
  9. salt, pepper, and paprika
  10. sour cream to serve with

Use a nice deep dish with a lid.  Splash in the olive oil with the chopped onions, garlic and sliced sausages and cook them together for 10 minutes.  Add the caraway seeds and the cubed (pre-seasoned if you can, with garlic salt, black pepper and paprika) pork or veal.  Stir it frequently until mixed and let the meat brown on all sides, about 15 minutes.  Now you can add as much water as to fully cover it and let it cook for 45-50 minutes (less time for veal) until the meat is tender.  You need to add more water occasionally.  If you seasoned the meats previously or even before adding it to the dish don’t use any additional salt at this time or your final product will be too salty.  If you would like to add some more paprika for a nicer color and sweet taste, feel free!
Now you are ready to add the sauerkraut and some fresh black pepper with an additional 2 cups of water so the whole mixture is fully covered with water.  The cooking time should take about 30-40 minutes from now on depending on the sour cabbage’s texture.
When it’s ready you can serve it with a tablespoon of sour cream and some fresh bread.
Healthy, nutritious and comforting.

EGESZSEGEDRE!                                            BON APPETITE!

1 comment:

  1. I think Transylvanian cuisine does not use olive oil, but lard