HUNGARIAN CABBAGE PORK STEW authentic traditional quick and easy / DISZNÓ KÁPOSTA PÖRKÖLT

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken reduces fat content while pork loin is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients and dried herbs are more cost-effective.

bay leaves

🥗Healthier: thyme

💰Cheaper: oregano

Thyme provides similar aromatic qualities, while oregano is often cheaper.

Heat 1 tablespoon of vegetable oil in a large pot over medium heat.

Add chopped onions and sauté until translucent.

Add 1 kilogram of cut-up lean pork to the onions and fry for about 15 minutes until half cooked.

Add 1/2 teaspoon of sea salt, 1 teaspoon of ground pepper, and 1 teaspoon of Vegeta seasoning to the pork and onions.

Add 1 tablespoon of Hungarian paprika and continue frying, stirring to combine.

Add 1 diced apple to the mixture and mix well.

Rinse 5.5 cups of sauerkraut to remove excess salt and vinegar, then drain it.

Spoon the rinsed sauerkraut over the meat mixture and stir to combine.

Add 1.5 cups of water to the pot and bring the mixture to a boil.

Transfer the mixture to a large roasting pan with a lid and place it in the oven.

Bake at 375°F for 30 minutes, then lower the temperature to 350°F and continue baking for 1 hour.

Check the stew occasionally while it cooks, stirring if necessary.

Cooking Techniques

Equipment Needed

Spice Level: