INGREDIENTS (Serves 6)
1 kg sauerkraut, rinsed and drained (use a colander)
15 ml caraway seeds
30 g butter (or oil or bacon drippings)
500 g pork shoulder, cut into large bite-sized pieces
500 g Hungarian sausage, or Polish sausage, sliced into
large bite-size rounds
1 large onion, chopped
2 cloves of garlic, finely chopped
1 green pepper, chopped
15 ml Hungarian sweet paprika (or use fresh paprika from
500 ml sour cream
(1) Use a covered pot large enough to hold all the
ingredients. Put the sauerkraut in just enough
water to cover it, add caraway seeds, and simmer
with the cover on for two hours (or longer, if you
(2) In a large, heavy skillet melt the butter and
brown the pork. Put the pork and the sausage into
the pot with the sauerkraut.
(3) Saut' the onion in the skillet until transparent;
add the garlic and saut' for a few more minutes.
Add this to the pot, along with the green pepper
and paprika. (I've had good luck adding some cay-
enne at this point.)
(4) Simmer (with the cover on loosely) for a couple of
hours, mixing it up occasionally.
(5) Remove from heat and let cool for 30 minutes; then
stir in the sour cream and serve.
This goes well with noodles, dumplings, potatoes, or spaet-
zle (called nokedli in Hungarian). The longer it cooks, the
better it tastes; it's even better reheated. Cook it the
day before but don't add the sour cream until you've