![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/01\/szekely4p.png\" "\\"szekely4p\\"")
<\/p>\n<\/p>\n
Sauerkraut, or sour cabbage, has been made in Europe for centuries, ensuring the precious vitamin C and other nutrients during the Winter. Thinly sliced, fermented cabbage is used in a variety of hearty dishes or eaten uncooked in pleasantly tangy salads. Even though it’s not my daily fare, I like both raw and cooked sauerkraut and usually start seriously craving it when it gets colder. Thanks to Kelly (Inspired Edibles<\/a>) I know now that sauerkraut’s lactic acid bacteria enhance my natural immune system. Thank you Kelly for your professional remark!<\/p>\n Some people are put off the sauerkraut and are afraid even to taste it mainly because in many countries (like France or Switzerland) it is served as a disgusting undercooked, under-seasoned heap, with sausages and fatty pork cuts. Low-fat, spicy and aromatic, Sz\u00e9kely Guly\u00e0s is the exact opposite. When I first saw it browsing through Zsuzsa’s recipes (Zsuzsa is in the kitchen<\/a>) I instantly knew I would love it as much as all the Hungarian dishes I had tasted or cooked.<\/p>\n Sz\u00e9kely Guly\u00e0s (pronounced “see-cay goo-yash”) is thicker than the famous guly\u00e0s and there is a doubt about the “sz\u00e9kely” name. Some people say it comes from an ethnic group called “Sz\u00e9kely”, who still lives in the present Romania, others – like K\u00e0roly Gundel, a famous Hungarian cook- say it was named after a writer Jozsef Sz\u00e9kely, whom Gundel calls the “godfather” of this stew. Apparently traditionally Sz\u00e9kely Guly\u00e0s called for three kinds of meat, but now people use only one. Whatever the origins and history, this is a perfect dish for cold days: hearty, but low-fat and with the enticing aroma mainly due to the Hungarian sweet paprika. It is traditionally served with sour cream, but I find it equally delicious with thick sour milk I replace sour cream with.<\/p>\n