European
Hungary - Side Dishes
Savanyú Káposzta
Chef's Menu Description
Braised Hungarian sauerkraut sautéed with onions in lard, enriched with caraway seeds, bay leaf, and sweet Hungarian paprika.
Ingredients
- • 500g Hungarian sauerkraut, lightly rinsed and drained
- • 1 medium onion, finely chopped
- • 2 tbsp lard or oil
- • 1 tsp sweet Hungarian paprika
- • 1/2 tsp caraway seeds
- • 1 bay leaf, 150ml broth, salt and pepper
Preparation Steps
1
Phase 1
Melt the lard in a heavy pan and fry the chopped onion until soft and translucent, about 5 minutes.
2
Phase 2
Remove from heat, stir in the paprika and caraway seeds, then add the drained sauerkraut and bay leaf.
3
Phase 3
Pour in the broth, cover, and braise on low heat for 25 minutes, stirring occasionally until tender and fragrant.
4
Phase 4
Discard bay leaf, season with cracked black pepper, and serve as an authentic tart accompaniment to roast pork.