👨‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium-high heat. Brown the pork cubes on all sides. Remove the pork and set aside.

   💡 Tip: Browning the pork in batches ensures a good sear and prevents overcrowding the pot.
2. 2

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and caraway seeds and cook for another minute until fragrant.

   💡 Tip: Don't rush the sautéing of onions; they form the flavor base of the stew.
3. 3

   Remove the pot from the heat and stir in the sweet and smoked paprika. This prevents the paprika from burning and becoming bitter.

   💡 Tip: Adding paprika off the heat is crucial for preserving its vibrant color and flavor.
4. 4

   Return the pot to medium heat. Add the drained and chopped sauerkraut and the browned pork back into the pot. Pour in the pork broth or water and add the bay leaves. Stir everything to combine.

   💡 Tip: Ensure the liquid mostly covers the ingredients; add more broth or water if needed.
5. 5

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the pork is very tender. Stir occasionally.

   💡 Tip: Slow simmering allows the flavors to meld and the pork to become fork-tender.
6. 6

   While the stew is simmering, cook the lebbencs tészta according to package directions. Drain well.

   💡 Tip: Lebbencs tészta is a traditional Hungarian pasta with a rough surface that holds sauce well. Wide egg noodles are a good substitute.
7. 7

   Season the stew with salt and freshly ground black pepper to taste. Remove the bay leaves before serving.

   💡 Tip: Taste and adjust seasoning as needed. The sauerkraut can be quite salty, so season carefully.
8. 8

   Serve the Székely Káposzta hot, ladled over the cooked lebbencs tészta. A dollop of sour cream is a traditional accompaniment.

   💡 Tip: This dish is even better the next day as the flavors continue to develop.