Szekely Cabbage with Pork
Pork shoulder provides solid protein and makes this dish filling without grains or potatoes. Sauerkraut adds probiotic bacteria and a brighter sour note, while sour cream softens the sauce. The result is a practical hot keto meal for a hearty home lunch.
Cut the pork shoulder (900 g) into large cubes and dice the onion (120 g). If the sauerkraut (900 g) tastes too sharp, rinse it quickly and squeeze it lightly so the flavor stays vivid but not harsh.
Heat the olive oil (30 g) in a deep skillet or stew pot, add the onion (120 g), and cook for 4 minutes. Add the paprika (4 g), stir quickly, and immediately add the pork shoulder (900 g). Sear the meat for 4-5 minutes so the surface firms up slightly.
Add the sauerkraut (900 g), caraway (2 g), water (300 g), salt (5 g), and black pepper (1 g). Lower the heat, cover the pan, and stew for 45-55 minutes until the meat is tender and the cabbage has absorbed the meat juices.
Take the dish off the heat, stir in the sour cream (200 g), and warm it for another 1-2 minutes without hard boiling. Serve the Szekely cabbage hot so the sour-cream sauce stays silky.
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