Szeged Cabbage

Squeeze the sauerkraut with a tea towel and glaze the dry cabbage in some lard with a pinch of sugar. Deglaze with the sauerkraut juice and boil away the liquid.

Cut the meat into cubes, mix with a little pepper, salt, parika powder and oil and let it stand for 10 minutes.

Heat the lard in a casserole and fry the meat heartily.

“Cut out” the meat (take it out) and fry the sliced onions together with the sauerkraut. Roast some caraway seeds, anise seeds or fennel.

Deglaze with white wine, cook a little and fill up with the beef broth. Add the meat and stew for about 15-20 minutes with the lid on low.

Halve the red peppers, remove the white seeds and skins and cut the peppers into small cubes.

Briefly glaze with a pinch of sugar and season with a dash of Tabasco and add to cabbage.

Simmer for about 40 minutes on low heat with the lid closed. Season one more time at the end.

Use a paste of garlic, marjoram, lemon zest and salt as a “paste” to taste.

Peel a raw, preferably floury variety of potato, grate finely and bind the Szeged cabbage with it.

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