Székelykáposzta, húsleves
Rakott Kelkáposzta (Savoy Cabbage Casserole)
This was one of my all-time favorites - my mother's version. This is not that version. I had to go play around. This is the recipe, as written, from the "Az Ínyesmester Szakácskönyve" (The Gourmand's Cookbook) by Magyar Elek in 1932.I saw that this contained pork pörkölt instead of ground pork and it was a must try for me. The recipe directs you to cut the pork into much smaller cubes. The result is like a ragu.
You page through these old cookbooks and there are some crazy recipes. I found palacsintás paprikás csirke, which is not Hortobágyi húsos palacsinta, but not far off. There's a chocolate covered, walnut and rum filled palacsinta -- flambeed -- which is not Gundel palacsinta. Many other things that I want to try.
I'm not sure I'm a fan of this pörkölt version (yet). The familiar flavors of my favorite aren't quite there. I need more sour cream. Also, man, it's hard for me to get the seasoning right. I thought the pörkölt was salty and I also salted the rice and the cabbage, but it still wasn't enough.