Sour cabbage with meat/Hungarian Székely káposzta



60 dkg mangalica soulder meat or sided meat

5 dkg mangalica lard

1 kg sour cabbage

1 big onion

1 clove of garlic

1 dl water

1 table spoon gluten free flour

( Doves Farm plan white flour )

1 tea spoon paprika

1 dl crushed tomato passata

( BUNALUN Organic )

3 pcs. bay leaves

salt, ground black pepper, marjoram

Sour cream

Method: Mix 4 dl cream with juice of 1 lemon. Leave it for a day in room temperature. The  end of the day put in the fridge for a night. Next morning your sour cream is nice and ready.


Cut the mangalica meat and chop the onion. Heat the mangalica lard when is warm put the onion in it. When the onion is gold sprinkle the paprika and put the tomato passata. Mix a little bit and put the meat into. Fry the meat for 5-10 min, after put water on the meat. Put the bay leaves, garlic, marjoram, salt and ground black pepper. Cover the meat and cook until the meat is half ready.( It will be take around 1-1,5 hour. ) Put the sour cabbage into the meat. And cook together.( another 1 hour ). Mix t 1 dl water with 1 tablespoon gluten free flour. When the cabbage and the meat are nice and soft put this mixture into it. Cook another 5 min. After 5 min your meal is ready. When you eat put your handmade sour cream on the top.


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