Stewed Sauerkraut (Párolt Káposzta)

Stewed Sauerkraut (Párolt Káposzta)

Sauerkraut simmered slowly with onion and paprika until tangy and tender.

Total 55 min Makes 6 servings Calories 145/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy, Red meat

This Hungarian side dish softens sharp sauerkraut into a mellow, savory braise through long, slow simmering with onion, garlic, and sweet paprika. A touch of sugar and caraway rounds out the tang, making it a classic accompaniment to roast pork, sausages, or dumplings.

Ingredients

  • 2 tablespoons lard or vegetable oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 pounds sauerkraut, drained and rinsed
  • 1 tablespoon sweet paprika
  • 1 teaspoon caraway seeds
  • 1 tablespoon sugar
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 0 salt, to taste
  • 0 black pepper, to taste
  • 2 tablespoons sour cream, for serving

Method

  1. Melt the lard in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  3. Stir in the sweet paprika and caraway seeds, coating the onions, and cook for 15 seconds to toast the spices.

  4. Add the drained sauerkraut, sugar, chicken stock, tomato paste, and bay leaf. Stir well to combine, scraping up any browned bits from the bottom of the pan.

  5. Bring to a simmer, then reduce heat to low, cover, and cook, stirring occasionally, until the sauerkraut is very tender and most of the liquid has absorbed, about 45 minutes.

  6. Remove the bay leaf and season with salt and pepper to taste.

  7. Serve warm, topped with a dollop of sour cream.

Rate this recipe

★ 4.6 (1)

Stewed Sauerkraut (Párolt Káposzta)

This Hungarian side dish softens sharp sauerkraut into a mellow, savory braise through long, slow simmering with onion, garlic, and sweet paprika. A touch of sugar and caraway rounds out the tang, making it a classic accompaniment to roast pork, sausages, or dumplings.

55 min 6 servings 145 cal

Ingredients

  • 2 tablespoons lard or vegetable oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 pounds sauerkraut, drained and rinsed
  • 1 tablespoon sweet paprika
  • 1 teaspoon caraway seeds
  • 1 tablespoon sugar
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 0 salt, to taste
  • 0 black pepper, to taste
  • 2 tablespoons sour cream, for serving

Method

  1. 1

    Melt the lard in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. 2

    Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  3. 3

    Stir in the sweet paprika and caraway seeds, coating the onions, and cook for 15 seconds to toast the spices.

  4. 4

    Add the drained sauerkraut, sugar, chicken stock, tomato paste, and bay leaf. Stir well to combine, scraping up any browned bits from the bottom of the pan.

  5. 5

    Bring to a simmer, then reduce heat to low, cover, and cook, stirring occasionally, until the sauerkraut is very tender and most of the liquid has absorbed, about 45 minutes.

  6. 6

    Remove the bay leaf and season with salt and pepper to taste.

  7. 7

    Serve warm, topped with a dollop of sour cream.