Székelykáposzta, commonly known as „Szeged goulash“, is basically pörkölt, but with sauerkraut. However, pork is used instead of beef, and I think it doesn’t hurt to add a little bacon and paprika. Some people also add caraway seeds, which helps slightly against the inevitable flatulence, but it changes the taste and the flatulence will still occur. So leave it away.

The only complication, as is so often the case with Hungarian cuisine, lies in the name. Many people believe that the dish is named after the Hungarian city of Szeged, but in reality it was József Székely who came up with the idea of adding sauerkraut, which is why it is called Székelykáposzta in Hungarian, which actually means ‘Székely cabbage’.

Here’s what you need:

Most ingredients should meanwhile be familiar to you. What’s new here is the red bottle, containing plum brandy, and the clear bottle, containing water. Or maybe the other way round. Both liquids are important for the dish; one for cooking, the other one to keep the cook in good mood.

For 2 hungry Hungarians (or 4 common Japanese people) take the following, and bear in mind that this dish can not only be frozen for a couple of month but usually tastes even better when it’s warmed up the next day!

  • 500 g pork meat from the shoulder or neck
  • 500 g sauerkraut (pickled cabbage)
  • 3 – 6 onions, depending on size
  • a lot of garlic
  • 100 g of pork lard
  • 100 g of smoked bacon
  • one bell or pointed pepper
  • 4 table spoons of paprika powder, as always 50/50 hot/mild
  • 2 bay leaves
  • some peppercorns
  • 150 g of sour cream
  • salt
  • 250 ml – or more – hot water

Heat the lard. First fry the bacon, then add the onions, garlic and peppers. I chopped everything quite coarsely; you may prefer to chop it more finely.

Add the meat. Fry until there are no pink spots left. Then, as with pörkölt, sprinkle with paprika powder, stir quickly and deglaze with hot water.

Simmer on low heat for about an hour. If it is too runny, leave the lid off. Otherwise, cover it.

Now add the sauerkraut. Increase the heat slightly, cover and simmer for another 30 minutes.

Add sour cream!

Stir well, turn down the heat, let it simmer for two minutes – serve!

I made Spätzle again as a side dish because I still had some left over. But if you can get pretzels or similar baked pretzel rolls with salt, go for those!