History of székely cabbage

A Tangy Treasure of Hungarian Cuisine

Despite its name, Székelykáposzta doesn’t come from the Szekler region of Transylvania. The dish actually owes its name to József Székely, a 19th-century Hungarian archivist and writer. In 1846, at a restaurant in Pest, he requested that the remaining portions of pork stew and sauerkraut be combined into a single dish. The result was unexpectedly delicious – and soon became popular among other guests. The restaurant later began serving the dish as “Székely cabbage,” and the name stuck.

Székelykáposzta is made with tender pork simmered with sauerkraut, seasoned with Hungarian spices, and finished with a dollop of sour cream. At Lecsó Hungarian Restaurant, we serve it with fresh bread – just as our guests love it. The savory, slightly tangy flavor makes it a hearty favorite you’ll want to come back to.