Cutting the meat
Cut the pork into evenly sized cubes (approx. 3 x 3 cm). Rinse the cabbage with water, let it drain and cut it a few times.
Goulash Szeged style
180g
pork meat
100g
sourcrout
1 tablespoon of
sunflower oil
1 teaspoon
vinegar
60g
onions
1 tablespoon of
caraway seeds
1 tablespoon of
pepper spice powder
1 pinch
pepper
1 pinch
chili powder
1
clove of garlic
80ml
water
½ teaspoon
salt
100g
1 serving
energy
430 kJ
1949 kJ
102 kcal
465 kcal
fat
4.2 g
19 g
saturated_fat
1.3 g
6.1 g
carbs
2.7 g
12 g
sugars
1.8 g
8.2 g
protein
13 g
58 g
salt
0.5 g
2.5 g
Goulash Szeged style
description & times
Goulash Szeged style (or cabbage meat) is a hearty stew. It's traditional Viennese cuisine which has its roots in Hungary. It is a hearty dish made with pork. It is cooked slowly so that the spices develop their taste properly. Dumplings are a suitable accompaniment.
Roasting the onion
Peel, cut and finely chop the onions. Heat the oil in the saucepan and fry the onion. Add tomato paste. Add pepper powder and deglaze with vinegar water.
Adding the meat
Add the diced meat, bring to the boil and cover the pan with a lid. Steam the food until tzhe meat gets soft.
Adding pickled cabbage
Ten minutes before it's served, stir in the cut cabbage and let it stew for the rest of the time. If the sauce is too thin, you can add peeled, torn potatoes to let it thicken.
Goulash Szeged style
Serve the cabbage meat as long as it's hot. Bread dumplings are a wonderful accompaniment to this dish. It is easy to prepare, easy to warm up and it is also suitable for freezing.
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