Szegedin Goulash

The recipe

Instructions

1. 1
   Brown the diced pork in the oil in batches, then tip it into the slow cooker.
2. 2
   Fry the sliced onions and garlic in the same pan for 5 minutes, stir in the paprika and caraway off the heat, then add to the pot.
3. 3
   Shred the cabbage and add it with the tomato puree, crumbled stock cube, salt and 300ml water.
4. 4
   Stir well, cover and cook on low for 6 hours until the pork is meltingly tender.
5. 5
   Stir the sour cream through at the end, check the seasoning and serve with bread or potatoes.

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