Lucskos káposzta is similar to toros káposzta, but instead of sauerkraut this pork stew is made with white or green cabbage. The stew is thickened with a mixture of flour and sour cream, and seasoned with caraway seeds, bay leaf, dill and summer savory (the latter can be substituted with tarragon).
- 800 g (~1 3/4 lbs) boneless pork, cubed
- 1 head of cabbage (gross weight approx. 1,5 kg ~ 3 1/3 lbs)
- 100 g (~3 1/2 oz) smoked pork fat or slab bacon, diced
- 2 medium onions, finely chopped
- 3-4 garlic cloves, minced
- 1 tbsp sweet ground paprika
- 1 bay leaf
- 1 tsp caraway seeds
- salt and pepper to taste
- 1/2 tsp summer savory
- 1-2 tsp dill, finely chopped
- 2 tbsp flour
- 2 tbsp sour cream
- 1/2 – 1 tbsp vinegar
In a pot slowly fry the diced smoked pork fat until it releases enough lard and becomes crispy. Add finely chopped onions and garlic to the hot lard, and sauté until translucent. Add pork and stir fry until meat turns white on each side and releases liquid. Stir in paprika, caraway seeds and a bay leaf. Pour in water (about 800 ml / ~3 1/3 cups) just enough to almost cover the food. Season with salt and pepper to taste. Cover the pot with a lid, and slowly simmer for 45-50 minutes. Stir regularly and add more water as needed.
Meanwhile remove the outer leaves of the cabbage, cut into quarters, remove core and chop it.
Once the meat is half-cooked, add the cabbage to the stew and carefully stir until it wilts a little and you are able to pour in some water (about 300-600 ml / ~1 1/4 – 2 1/2 cups). The quantity of water depends on how much cooking liquid the stew has. Season with dill and summer savory, adjust salt and pepper. Cover and slowly cook, while stirring regularly, until tender. In a small bowl mix together flour, sour cream and 50 ml (~1/4 cup) of water. Ladle some hot cooking liquid to the mixture, combine and pour it into the stew while stirring constantly. Cook for further 3-4 minutes. Turn off the heat and flavour the stew with a dash of vinegar.