Transylvanian Sloppy Cabbage | Juicy Hungarian One-Pot Stew

Cut the Kolozsvári bacon and pork shoulder into 2-3 cm cubes. Finely chop the onion and garlic. Remove the outer leaves of the white cabbage, cut out the core, then slice the leaves into approx. 2-3 cm wedges or squares.

Wash and finely chop the fresh dill. In a separate bowl, whisk the sour cream with the wheat flour and a little cold water until smooth for the thickener.

In a large, heavy-bottomed pot, melt the lard, add the diced bacon, and cook over medium heat until it renders its fat. Add the chopped onion and sauté until translucent.