Eastern European · dinner
Székelykáposzta (Hungarian Pork Braised with Sauerkraut)
Video by Kitchen Paprikash on YouTube · Open on YouTube
- Keto (9.2 g net carbs a serve)
- Gluten-free ingredients
- Dairy-free if you leave out the sour cream
- Nut-free
Contains: Milk. Check labels on stock, sauces and spice mixes.
Pork shoulder slow-braised in a kilo of sauerkraut gives about 28 g protein and 8 g fibre a serve, and is rich in selenium, zinc and vitamin B12. It is salty (about 1.9 g sodium a serve), so rinse very sour kraut and skip extra salt.
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Ingredients 14
Method
Tap a time to watch that step in the video.
- Gently heat 3 tbsp lard in a large pot and sweat the finely chopped onion on low heat until translucent. 1:03
- Take the pot off the heat and stir in 3 tsp paprika so it doesn't burn. Return to the heat, add the pork cubes at once and stir on medium until seared all over. 1:46
- Season with 1 heaped tsp salt, 1 tsp ground caraway and 1 tsp black pepper. Add the garlic, tomato and green pepper, pour in about 300 ml water, cover and cook on low for about 30 minutes, until the pork is half done. 2:18
- Taste the sauerkraut; only if it is very, very sour, rinse it under cold water and drain. Stir it into the pot with the rest of the paprika, a little more pepper and the bay leaves. 3:03
- Pour in 200 ml water, cover and cook on low for about 1 hour, stirring now and then and adding a splash of water if needed (it should stay juicy), until the pork and sauerkraut are tender. 3:59
- Serve with sour cream spooned over and a sprinkle of paprika. 4:49
Tip. Kitchen Paprikash serves it with slices of white bread; it also works in a pressure cooker or slow cooker and keeps well in big batches. Rinsing the sauerkraut lowers the salt.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 5
Where the energy comes from one serve
- Net carbs 8%
- Protein 23%
- Fat 69%
Fits keto: 9.2 g net carbs a serve, with 69% of the energy from fat.
One serve has about 85% of a day’s sodium. Use less salt, stock or sauce, or a reduced-salt version, to bring it down.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High69%
38 µg a serve, mostly from pork shoulder (92%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin C High54%
49 mg a serve, mostly from sauerkraut (60%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin B6 High43%
0.7 mg a serve, mostly from pork shoulder (42%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Zinc High42%
4.7 mg a serve, mostly from pork shoulder (83%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B12 High39%
0.9 µg a serve, mostly from pork shoulder (90%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Iron High29%
5.2 mg a serve, mostly from sauerkraut (57%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin K High28%
34 µg a serve, mostly from sauerkraut (77%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Potassium High20%
930 mg a serve, mostly from pork shoulder (37%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Folate Source18%
71 µg a serve, mostly from sauerkraut (68%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Omega-3 Source16%
0.3 g a serve, mostly from lard (29%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Magnesium Source15%
62 mg a serve, mostly from sauerkraut (42%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin A Source13%
116 µg a serve, mostly from hungarian sweet paprika (42%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Calcium Source11%
143 mg a serve, mostly from sauerkraut (42%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin E Source10%
1.5 mg a serve, mostly from hungarian sweet paprika (39%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Show the other 1
Vitamin D9%
1.9 µg a serve, mostly from pork shoulder (85%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Kitchen Paprikash; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.