Pork & Sauerkraut Gulasz

This dish has 3 all time Polish favourites in it –  pork and sauerkraut as well  as caraway seeds.

The sauerkraut in this dish does not have any hint of “sour” and is just wonderful.


500g to 600g of shoulder or spare rib pork cut into cubes

Around 450g of sauerkraut – this is half a large jar or a small jar if you can find these.








2 onion – finely chopped

2 cloves of garlic – crushed

1 teaspoon caraway seeds

350ml chicken stock – can be made from stock cubes

2 tablespoons of plain flour

Salt & ground black pepper

Oil for frying

2  tablespoons of soured cream

Chopped flat leaf parsley to garnish


Put the sauerkraut in a saucepan and cover it with water, bring it to the boil then simmer gently for about 10 minutes and then drain the sauerkraut.






Pre heat the oven to Gas Mark 3 – 1600C

On a large plate mix together the flour, salt and pepper.

Coat the pork cubes in the flour mixture and brown these in the oil in a hot frying pan.


Place the pork into a casserole dish.

Lightly fry the onions and garlic in the frying pan and then add them to the pork.






Add the sauerkraut and the caraway seeds to the casserole dish.

Mix the ingredients together and add the stock.

Put the lid on the dish and put it in the oven and cook till the meat is tender about 2½ to 3 hours.









Stir in the soured cream and then sprinkle the chopped parsley on top.


Serve with boiled potatoes.

Served in Cadiz, 1964 – 1970 by J & G Meakin

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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