Transylvanian Cabbage Gulyas Recipe
Are you looking for a Transyluanian Cabbage Gulyas recipe that will tickle your taste buds? It is the perfect choice for Side Dish. The goodness of Vegetable makes Transyluanian Cabbage Gulyas a great treat. You will make the right decision of preparing this Transyluanian Cabbage Gulyas.
Ingredients
3 cloves garlic, minced
3 pounds lean, boneless pork, cut into 1/2 inch cubes
3 medium to large onions, finely chopped
Freshly ground black pepper to taste
2 small green peppers, cut into strips
1 1/2 teaspoons caraway seeds
5 tablespoons vegetable oil
3 pounds fresh sauerkraut
5 slices nitrite free bacon, diced
1 1/2 pounds smoked sausage or bratwurst
3 tablespoons sweet Hungarian paprika
16 ounces sour cream
Directions
In a large pot saute the garlic, onions and peppers in hot oil and bacon for 5 minutes, over low heat, stirring frequently, until onions are light golden.
Remove pot from heat and add paprika.
Mix well.
Add pork cubes and stir to coat.
Return to heat and cook over low heat for a few minutes, stirring continuously to make sure the paprika does not burn.
Season with pepper and caraway seeds and mix well.
Add enough water to cover meat; cover pot and simmer for 45 minutes.
While meat is cooking, wash sauerkraut under cold running water and squeeze dry.
Add sauerkraut to meat and cook another 15 minutes, or until meat is done.
Meanwhile, if using bratwurst, cook in boiling water until done, about 10 minutes.
Smoked sausage does not need additional cooking.
Slice sausage and add to gulyas.
This dish is best if prepared a day ahead and refrigerated.
To serve, reheat thoroughly; reduce heat to simmer and stir in sour cream.
Do not allow to boil or sour cream will separate.
NOTE TO COOK: Prepare gulyas and refrigerate.
Carry to party in pot in which it was cooked; carry sour cream in its container.
Reheat at party; add sour cream and heat through
Remove pot from heat and add paprika.
Mix well.
Add pork cubes and stir to coat.
Return to heat and cook over low heat for a few minutes, stirring continuously to make sure the paprika does not burn.
Season with pepper and caraway seeds and mix well.
Add enough water to cover meat; cover pot and simmer for 45 minutes.
While meat is cooking, wash sauerkraut under cold running water and squeeze dry.
Add sauerkraut to meat and cook another 15 minutes, or until meat is done.
Meanwhile, if using bratwurst, cook in boiling water until done, about 10 minutes.
Smoked sausage does not need additional cooking.
Slice sausage and add to gulyas.
This dish is best if prepared a day ahead and refrigerated.
To serve, reheat thoroughly; reduce heat to simmer and stir in sour cream.
Do not allow to boil or sour cream will separate.
NOTE TO COOK: Prepare gulyas and refrigerate.
Carry to party in pot in which it was cooked; carry sour cream in its container.
Reheat at party; add sour cream and heat through
