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!


  • 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


  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.

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