Székely Káposzta / Pork Paprikás with Sauerkraut
Credit: Marika’s Kitchen
- 3 pounds of marbled pork butt or shoulder roast cut into cubes. Cut across the grain as much as possible.
- 2 medium onions, diced fine,
- 1 green bell pepper, deseeded and quartered.
- 4-5 cloves of fresh garlic minced.
- 1 tomato, peeled and minced
- 2 heaping tablespoons Hungarian Paprika (3 level)
- 1 – 1 ½ tbsp salt
- ½ tsp. black pepper (optional)
- 3 to 5 cups of water (as needed)
- 4 32 oz jars sauerkraut
- 4 bay leaves
- Cut Marbled pork butt or shoulder roast into small cubes, cutting across the grain and removing large areas of fat while leaving an adequate amount of marbling.
- Add cubed meat and onions to stock pot and sauté, stirring frequently for about 10 minutes.
- Add the garlic and continue sautéing for another ten or so minutes.
- Twenty or so minutes in, I add in the paprika, stir well and simmer a few minutes while continuing to stir.
- Soon after the paprika, add in the peeled minced tomato 🍅 and stir to incorporate.
- Add 3 cups of water (if needed, sometimes so much liquid releases from meat and onions that it isnt necessary) bay leaves, 1 Tbsp. salt, stir, prop lid with a wooden spoon and let it simmer on low for another 30 minutes stirring occasionally.
- Empty 4 bottles of sauerkraut into strainer and rinse thoroughly with cold water. Squeeze as much water out of the sauerkraut or dish will be quite sour from the kraut.
- Add rinsed, squeezed out sauerkraut to pork paprikás, stir, add another 2-3 cups of water and simmer, alternating between covered and partially covered, stirring occasionally till done. Approximately 30 more minutes.
- Taste and adjust if more salt is needed.
- Remove bay leaves before serving. Serious choke hazard.