Székely cabbage tastes even more settled the next day as sauerkraut and paprika stew continue working together. With bread and sour cream, leftovers feel more like a plan than a problem.
Method, step by step
- 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.
- 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.
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.
