The preparation of Székelykaposzta usually starts peacefully, and then someone will surely ask "when can you taste it?". Its name does not prove its origins in Székely cuisine: tradition links it to József Székely and a quick restaurateur's improvisation. By the time it is served, everyone in the kitchen usually volunteers to be a quality inspector.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Prepare an onion-pepper base and cook an almost soft pork stew on it. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Taste the cabbage; if it is too sour, rinse it briefly and then add it to the meat. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook until soft with bay leaves and cumin, with a little liquid. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Serve with sour cream, or smooth it out with a little sour cream at the end. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Rinse the sauerkraut only if it is really too strong; don't wash away the taste out of politeness.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.