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Székelykáposzta – Hungarian Pork and Cabbage

~ Alberta Pork Staff Feature Recipe by Judit Galambos ~
Székelykáposzta is a traditional Hungarian dish. It’s a stew made with pork, lots of sauerkraut, paprika, and finished with sour cream. Despite the name, it’s not directly tied to the Székely ethnic group of Transylvania. According to Hungarian culinary lore, the dish was named after József Székely, a 19th-century Hungarian archivist and friend of poet Sándor Petőfi. One evening he asked for a mix of sauerkraut stew and pork stew in a Pest tavern, and the combination became popular as Székelykáposzta.

Ingredients

  • 3.5 lb pork shoulder trimmed of excess fat and cut into 1″ cubes
  • 3.5 lb sauerkraut drained (reserve juice)
  • ½ lb smoked slab bacon sliced into strips (¼ inch thick and 1–1½ inches long)
  • 2 medium onions chopped
  • 5 cloves garlic minced
  • 70 ml tomato paste about half a small can
  • 2 tsp sweet Hungarian paprika Szeged brand*
  • 2 tsp Édes Anna sweet ground Hungarian pepper*
  • 1 –1½ tsp black pepper
  • ½ Tbsp salt
  • 1 tsp ground caraway seeds
  • 3 –4 bay leaves
  • 1 –3 Tbsp Ajvar hot vegetable spread, to taste
For Serving
  • Sour cream
  • Fresh crusty bread

Method

  1. In a large pot, cook the bacon over medium heat until golden and fat is rendered (about 6–8 minutes).
  2. Add onions; cook until translucent and golden (5–7 minutes). Stir in garlic and cook for another 30 seconds — just until fragrant.
  3. Add the pork, brown it for a few minutes before seasoning it with salt and pepper, then continue to brown, stirring frequently (8–10 minutes).
  4. Remove the pot from heat and add sweet Hungarian paprika and coat the meat with it. Add powdered caraway, Édes Anna, Ajvar, black pepper, and tomato paste and mix well to coat the meat evenly.
  5. Add just enough water to cover the meat and add bay leaves. Return the pot to medium heat, bringing the mixture to a gentle simmer. Cover and cook on low heat for 45–60 minutes, stirring occasionally, until the pork is tender.
  6. Stir in the sauerkraut (add juice to taste for extra tanginess). Cover and simmer gently for another 30–40 minutes, until flavours meld and the cabbage softens. Replenish the evaporated water, if necessary.
  7. Taste and adjust seasoning — you can add a bit more paprika or salt if needed. Remove the bay leaves before serving.
  8. Serve hot with a generous spoonful of sour cream on top and fresh crusty bread to soak up the sauce.

Notes

Leftovers taste even better the next day as the flavours deepen. The dish keeps well in the fridge for up to 3 days and freezes beautifully for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water if needed.
*Available at the Italian Centre Shop