Spicy Pork and Cabbage Slow Cooker Goulash Soup

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Spicy Pork and Cabbage Slow Cooker Goulash Soup
  • Yield:serves 6 to 8
  • Active time:30 minutes
  • Total time:About 8 1/2 hours
  • Rated: 3.0
This recipe appears in:
Sunday Supper: Spicy Pork and Cabbage Slow Cooker Goulash Soup

[Photograph: Jennifer Olvera]

Up the ante by using pickled cabbage instead of fresh. Don't have a slow-cooker? Use a Dutch oven. Just combine the ingredients in step 2 in a Dutch oven. Bring to a simmer on the stovetop, then cover and transfer to a 275°F oven. Cook until meat is tender, 3 to 4 hours.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 4 slices hardwood-smoked bacon, chopped
  • 2 1/2 pounds pork stew meat, diced into bite-sized pieces
  • 1 1/2 cups diced cabbage
  • 2 medium onions, chopped (about 1 1/2 cups)
  • 1 red bell pepper, diced (about 1 cup)
  • 4 garlic cloves, minced (about 4 teaspoons)
  • 3 tablespoons sweet Hungarian paprika
  • 1 1/2 teaspoons toasted, ground caraway seeds
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons Worcestershire sauce
  • 3 1/2 tablespoons tomato paste
  • 8 cups homemade or store-bought low sodium chicken or beef broth
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  1. 1.

    Cook bacon in a medium saucepan over medium heat, stirring frequently, until crisp, about 8 minutes. Drain on paper towels.

  2. 2.

    Transfer bacon to slow-cooker (see note above) and add pork, cabbage, onions, pepper, garlic, paprika, caraway, red wine vinegar, Worcestershire sauce, tomato paste, broth and salt. Cook, covered, on low setting for 8 to 10 hours.

  3. 3.

    Refrigerate overnight to allow flavors to improve or serve immediately, garnished with sour cream and parsley.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: