Szekely Cabbage Stew with Pork and Paprika

Why You’ll Love This Recipe

• Classic Hungarian comfort food: tangy sauerkraut, sweet paprika, and tender pork in a rich, brick-red sauce.
• Approachable technique with guaranteed tender meat and balanced flavor.
• Make-ahead friendly—tastes even better the next day.
• Cozy, crowd-pleasing main that pairs perfectly with crusty bread.

Grocery List

• Produce: Yellow onions, garlic, fresh parsley or dill
• Dairy: Sour cream
• Pantry: Pork shoulder, sauerkraut, sweet Hungarian paprika, hot paprika (optional), caraway seeds, tomato paste, chicken/pork stock, dry white wine (optional), lard or neutral oil, bay leaves, sugar (optional), all-purpose flour, kosher/fine salt, black pepper, crusty bread

Full Ingredients

For the Stew

• 2.5 lb (1.1 kg) boneless pork shoulder, trimmed and cut into 1.5-inch cubes
• 3 large yellow onions (about 1.5 lb), thinly sliced
• 2 lb (900 g) sauerkraut, drained and lightly rinsed; reserve 1/2 cup kraut juice
• 5 garlic cloves, minced
• 3 tbsp sweet Hungarian paprika
• 1/2 tsp hot Hungarian paprika (optional, for heat)
• 1.5 tsp caraway seeds, lightly crushed
• 2 tbsp tomato paste
• 2 cups (480 ml) low-sodium chicken or pork stock
• 1/2 cup (120 ml) dry white wine (optional)
• 2 tbsp lard or 3 tbsp neutral oil
• 2 bay leaves
• 1 tsp sugar (optional, helps onions caramelize)
• 1.5 tsp fine sea salt, divided, plus more to taste
• 3/4 tsp freshly ground black pepper, plus more to taste

To Finish

• 3/4 cup (180 g) full-fat sour cream
• 1 tbsp all-purpose flour
• Reserved 1/2 cup sauerkraut juice (as needed, to adjust tang)
• 2 tbsp chopped fresh parsley or dill (optional garnish)

For Serving

• Crusty country bread, warmed
• Extra sour cream at the table (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the essentials

Heat the oven to 325°F (165°C). Lightly rinse the sauerkraut under cool water for 5–10 seconds to soften the sharpness, then squeeze dry and set aside; reserve 1/2 cup of the sauerkraut juice to adjust tang later, if desired. Pat the pork dry and season with 1 tsp salt and 1/2 tsp pepper.

Step 2: Brown the pork deeply

Heat the lard or oil in a heavy Dutch oven over medium-high heat. Brown the pork in 2–3 batches, 6–8 minutes per batch, turning to get good color. Do not overcrowd the pot. Transfer browned pork to a bowl, leaving any fat in the pot.

Step 3: Melt the onions

Add the onions to the pot with a pinch of salt (and the sugar, if using). Cook over medium heat, stirring often, until very soft and golden, 10–12 minutes. Add the garlic and cook 1 minute more until fragrant.

Step 4: Bloom paprika and build the base

Take the pot off the heat for 10–15 seconds to cool slightly. Stir in the sweet paprika, hot paprika (if using), caraway seeds, and tomato paste until the onions are brick-red and coated, 30 seconds. Return to medium heat. If using wine, pour it in and scrape up any browned bits; simmer 1–2 minutes to reduce by half.

Step 5: Start the braise

Return the pork and any juices to the pot. Add the stock and bay leaves. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 60 minutes.

Step 6: Add sauerkraut and finish braising

Stir in the sauerkraut, re-cover, and continue braising until the pork is fork-tender and the flavors have melded, 45–60 minutes more. If you want a slightly thicker sauce, uncover for the final 10 minutes. If the stew tastes flat, stir in a few tablespoons of the reserved sauerkraut juice for a brighter tang.

Step 7: Finish with sour cream and serve

In a small bowl, whisk the flour into the sour cream until smooth. Ladle in 1 cup of hot cooking liquid, whisking to temper. Off the heat, stir this mixture back into the stew until silky and lightly thickened. Season with additional salt and pepper to taste. Let rest 10 minutes. Ladle into warm bowls, garnish with parsley or dill, and serve with plenty of crusty bread.

Pro Tips

• Use fresh, high-quality Hungarian sweet paprika; it should smell vibrant and sweet. Old paprika tastes dull.
• Prevent bitterness by taking the pot off heat before adding paprika; bloom it gently and add liquid within a minute.
• Rinse sauerkraut briefly to tame sharpness, but keep some juice to adjust the final tanginess to your preference.
• Temper sour cream with hot liquid and add off heat to prevent curdling. A little flour stabilizes it beautifully.
• Even better next day: chill overnight, then reheat gently. The flavors round out and deepen.

Variations

• Smoky Székely: Render 4 oz diced smoked bacon at the start and brown the pork in the drippings; add 8 oz sliced smoked sausage during the last 30 minutes.
• Stovetop Only: Keep at a gentle simmer, partially covered, for 2 to 2.5 hours, stirring occasionally to prevent sticking.
• Slow Cooker: Brown pork and onions as directed, then transfer to a slow cooker with remaining ingredients (except sour cream/flour). Cook 6–8 hours on low; finish with the tempered sour cream.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days. For best freezing, freeze the stew without sour cream (up to 3 months); thaw and reheat gently, then add the tempered sour cream just before serving. If already finished with sour cream, it can still be frozen, but reheat gently to minimize curdling. Reheat on the stovetop over low heat with a splash of water or stock.

Nutrition (per serving)

Approximate values: 620 calories; 34 g protein; 42 g fat; 18 g carbohydrates; 3 g fiber; sodium varies widely based on sauerkraut and stock (estimate 1200–1600 mg). Bread not included.