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Lucskos káposzta
Lucskos káposzta: soupy pork, fresh cabbage and rice stew soured with sauerkraut juice
HungarianLucskos means sloppy or juicy, and this stew from the north-east, from Szabolcs to Borsod and the Zemplén hills, is exactly that: a pot of pork, shredded fresh cabbage and a little rice, cooked loose and soupy, soured with sauerkraut juice and enriched with sour cream and dill. Think of it as the everyday, unrolled cousin of stuffed cabbage, cooked on weekday evenings and at village pig-killing feasts. It is a pork dish, tangy, warming and filling, eaten from deep bowls with bread. A common mistake is putting the rice in too early, so it swells and thickens the pot into porridge; add it for the last 20 minutes only. Chef's tip: if you can't get sauerkraut juice, a spoon of vinegar and a pinch of sugar gives a similar sour edge.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅓ lb pork shouldercut into 2 cm cubes
- 2 tbsp sunflower oil or lard
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 1 tbsp sweet Hungarian paprika
- ½ tsp caraway seeds
- 1 tbsp tomato purée
- 5 cups water
- 1 ½ tsp salt
- 2 ¼ lb white cabbagecored and shredded
- 2 ⅞ oz short-grain ricerinsed
- ¾ cup sauerkraut juice
- 7 oz sour cream
- 3 tbsp fresh dillchopped
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Method
0/7 doneStep 1: Heat the 2 tbsp sunflower oil or lard in a large pot over a medium heat and fry the 1 onion for 8 minutes, until golden.
8 minStep 2: Add the 1 ⅓ lb pork shoulder and stir for 5 minutes, until the cubes are sealed on all sides.
5 minStep 3: Take the pot off the heat and stir in the 1 tbsp sweet Hungarian paprika, 2 garlic cloves and ½ tsp caraway seeds, then add the 1 tbsp tomato purée, 2 bay leaves, 1 ½ tsp salt and 500 ml of the 2 cups water.
2 minStep 4: Cover and simmer over a low heat for 25 minutes, until the pork is starting to soften.
25 minStep 5: Add the 2 ¼ lb white cabbage and the rest of the 3 cups water, bring back to a simmer and cook for 15 minutes, until the cabbage has wilted.
15 minStep 6: Stir in the 2 ⅞ oz short-grain rice and the ¾ cup sauerkraut juice and simmer for 20 minutes, stirring now and then, until the rice and cabbage are tender and the pork is cooked through to 160°F and soft.
20 minStep 7: Whisk the 7 oz sour cream with a ladle of the broth and stir it into the pot. Heat for 2 minutes without boiling, then stir in the 3 tbsp fresh dill and taste for salt and sourness.
3 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 24 g
- Carbs
- 22 g
- Fat
- 20 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lucskos káposzta take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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