Szekelykaposzta (Szekely Cabbage)

Traditional Hungarian food that we don't make every day. Its main ingredients are sauerkraut(sour cabbage) and smoked pork.

Important to note that this is my recipe, this is how I make it. There is no set recipe! "As many houses, as many customs." We can spice it up the way we like it, we can add whatever meat we like. If you don't like smoked meat, you can leave it out. We add as much water as suits us. If you don't want to add smoked water(water in which the smoked meat been cooked), then add plain spring water. Feel free to create a recipe which suits your taste. Dare to try, you don't have to be afraid of cooking! Always do it the way you like it.,

Ingredients: 1.5kg Sour Cabbage(Sauerkraut), 60dkg Pork Shoulder, 1 Smoked Gammon Hock or Smoked Pork Ham, 2-3tbsp Pork Lard, 100g Rice, 2pc Brown Onion, 4 Garlic Cloves, 1pc Hungarian Pepper(Sweet White Pepper/white Pointed Peppers), 1pc Tomato, 1tbsp Tomato Purée, 3pc Bay Leaf, 1-2tbsp Sweet Ground Paprika, 1tsp Cumin Seeds, 1tsp Ground Cumin, 1tsp Whole black Peppers, 1tsp Ground pepper.

Cook the Smoked Gammon Hock or Smoked Pork Ham the day before. To do this, put the meat in a pot, pour enough spring water to cover the meat, cover it with a lid and bring it to boil. When it boils, change the power to low(or bring the flame to low if you using gas hob) and cook the meat for 2 to 3 hours or until the meat softens. When ready, take the meat out of the water and put it away until the next day. Keep the water in which the meat was cooked, we need it too later.

The next day, chop the onions into small pieces and steam it in pork fat(pork lard). When the onion is soft, stir in the ground paprika, add the diced pork shoulder, and also the diced smoked gammon hock or ham. Add the diced Hungarian pepper, the diced tomato and the sliced garlic. Pour over 1 litre of smoked water(in which the Gammon Hock or Ham was cooked), season it with salt and ground pepper and cook. Stirring it occasionally, until the meat is tender(Approx. 1 to 1 and half hours).

While the stew is cooking, taste the sauerkraut(sour cabbage). It is advisable to taste it. If it is too sour, you can wash it, if it is not sour, it is not necessary than. To wash the sour cabbage, put it into a small bowl and pour enough water until it covers the cabbage. wash it a little and squeeze the water out thoroughly.

When the stew base is ready, add the washed cabbage, add the bay leaves, cumin seeds, whole black peppers and the tomato purée. Then pour again smoked water until it covers everything. Cook on low setting, stirring occasionally, until the cabbage is soft. Then add the rice. Here we add a little more smoked water, if there is any left. If not you can add spring water too. Cook until the rice is soft.

Serve with sour cream and fresh crispy Root Bread.