Hurkow Szekely Cabbage
Categories: Vegetable, Hungarian, Magyar, Ethnic, Euro, Side dish
Yield: 6 Servings
1 ea Onion chopped
2 tb bacon drippings
3 tb sunflower or corn oil
1 1/2 lb Lean pork diced
1 tb Sweet Hungarian paprika
2 tb Tomato puree
1/2 c Water
1/2 c Dry red wine
2 lb Fresh sauerkraut rinsed & drained
1/2 ts Caraway seeds
1/2 c Sour cream
1 tb Flour
Combine onion & bacon grease in a 3-qt casserole.
Cover with lid then cook until onion is wilted & translucent.
Add pork & stir to mix periodically throughout cooking.
Cook for 20 mins.
Meat should not be completely done.
Add paprika, tomato puree, wine & water.
Re-cover then cook for 30 mins.
Add sauerkraut & caraway seeds, re-cover then cook 15 mins more.
Mix sour cream with flour in a small bowl then stir into pork mixture.
Re-cover & cook until sauce thickens to your desired texture.
ORIGIN: Mikel Hurkow, Budapest-Hungary, circa 2000