Braise with pork shoulder and savoy cabbage
Saute some onions, then add the pork cubes and cabbage with some salt, fresh ground pepper, plenty of Hungarian paprika (no substitute for that), a little bit of caraway, and just enough liquid to cover. Braise it on low-ish heat (covered) until almost all of the liquid is gone. At the very end stir in a tablespoon or 2 of sour cream and vioila...you've made Székely Káposzta.
This is usualy made with saurkraut, but works well will fresh cabbage as well!
re: The Professor
Sure. That would be great.
But it wouldn't be Székely Káposzta, which is what I was describing. Garlic is definitely a good addition to it, and the caraway_ is_ optional (though it's classic in this dish). Sometimes, it's even made with a bit of tomato added.
A spoonful of sour cream is a must for the dish, however. Especially when made with kraut, the addition of the sour cream is nothing short of amazing.
My family Polish Kapusta.
Meat- what you like. I usually use 5 porkchops(no Bone) or sometimes polish kabasa.
1 Lg cabbage head-cut in 1" pieces wide. 1 bag of saurkrout. 2 small apples- cut in to chunks. 2 onions- sliced. Put in crock for 4-6 hrs. Finnish with Carraway seeds, salt and pepper to taste.