Transylvanian Cabbage Gulyas

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

We've made this in my family so long, I don't remember where we got it! I usually double the recipe because it's so good and tastes even better the next day.

Ingredients Nutrition


  1. Peel and chop onions. In large cooking pot place diced bacon and oil. Sauté onions and garlic for 5 minutes over low heat, stirring frequently until onion is light golden.
  2. Take cooking pot off heat, add paprika and mix well. Place cubed pork on paprika/onion mixture and turn pieces around to coat well. Cook over low heat for a few minutes, stirring continuously, making sure that paprika does not burn.
  3. Add salt, pepper, and caraway and mix well. Immediately after, add enough water to cover meat. Cover pot and simmer meat for 45 minutes. While meat is cooking, wash out sauerkraut under cold running water. Squeeze dry and set aside (not necessary if sauerkraut is not too sour) Add sauerkraut to meat and cook together until meat is done, about 15 minutes longer. Before serving, add sliced sausage and sour cream. Gently stir into gulyas and cook on low heat for another 2-3 minutes. Serve at once but this dish is better when prepared a day ahead. Sour cream should only be added before serving.
Most Helpful

5 5

Wi th Kymmarie's permission I cooked this recipe as a crockpot recipe - It worked. Here is what I did- diced the bacon and placed it on the bottom of the crock-pot, added half of the sauerkraut, then the uncooked garlic & onions, tossed the pork in the paprika and added that, put in the Caraway seeds, seasoned the pot with salt . Topped with remaining Sauerkraut . I thought it may need a bit extra moisture so I added 1/4 cup of chicken broth, put the lid on turned it to low and left it for 4 hours- I then added a Slovakian smoked sausage (cut into bite size pieces). Cooked for 1 more hour. Instead of sour cream I used whipped cottage cheese. Served with noodles and steamed Broccoli. Delicious. The original recipe may look nicer but there is sure a lot of flavor in the crock-pot recipe. Thanks Kymmarie for letting me experiment and for posting this traditional recipe - I am glad that I adopted you in "Pick a chef"2005