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Easy Pork and Cabbage Goulash
With the weather now turning chilly and fully autumnal, a
hearty goulash fits the season well. Here’s a relatively easy one to make for a
very tasty meal. Accompany with buttered noodles, boiled or steamed potatoes,
or a rice dish. A simple green salad makes a fine accompaniment.
The recipe serves six generously.
1 small onion, diced
3 tablespoons sunflower or canola oil
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| Dish by Maria Dondero, Marmalade Pottery, Athens, GA |
1 small head cabbage, quartered, cored and thinly slices
across
1 pound ground pork
2 bay leaves
2 teaspoons paprika, Hungarian if possible
1/2 teaspoon black pepper
1/4 teaspoon marjoram or oregano
Large pinch cayenne
1 teaspoon salt, plus more if needed
1 tablespoon tomato paste (keep the rest in a zip-lock bag
in the freezer for other use)
1 cup low-salt chicken broth or water, plus more as needed
1/2 cup sour cream, plus extra for serving
Fry onion in the oil, stirring often, until softened and
just beginning to turn golden. Add cabbage and fry, stirring frequently, until
starting to get a little golden. Add pork and stir and fry, breaking up the
lumps, until color has fully changed. Add seasonings, salt, and tomato paste.
Stir and fry for one minute.
Add broth or water and mix well. Lower heat and simmer,
covered but stirring from time to time, for 20 minutes. Add a little broth or
water as needed to keep the mixture moist.
Stir in sour cream and bring back just to a boil. Remove
from heat. Taste and add a little salt if needed. Remove bay leaves.
Serve with noodles, potatoes or a rice dish. Offer more sour
cream for diners to spoon onto their goulash. Accompany with a salad.
