AI-generated photo.
Polish · Signature, Home · Czechia
Cabbage goulash
Also called segedínský guláš
Cabbage goulash (segedínský guláš), a Home dish from Czechia.
Pai editors’ mark 5 / 5
Plan, list, and collections
Cabbage goulash is cooked in Home as its own plate, not as a copy of a restaurant menu. Brown pork and onion with paprika, stew cabbage with vinegar until sweet-sour, and finish with sour cream. Vinegar cabbage stands in for sauerkraut. Fennel seed stands in for caraway. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
83
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 43%
- Carbs 16%
- Fat 42%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Watch · High protein
Protein is about 20.3 g, under the 25 g mark.
Suits · Low sodium
About 355 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Pork tenderloin98 kcal
- Olive oil31 kcal
- Sour cream30 kcal
- Green cabbage18 kcal
- Yellow onion8 kcal
- Sweet paprika4 kcal
Glycemic load
Estimated glycemic load for this count: 2.3. The bands come from the ingredient table.
Portion
One serving is about 190 kcal. Two portions would be about 380 kcal if you want a fuller plate.
Allergens. Milk
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 143 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap pork tenderloin for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 190 kcal | 10% |
| Protein | 20.3 g | 41% |
| Carbohydrate | 7.5 g | 3% |
| Fiber | 2.5 g | 9% |
| Total sugars | 3.5 g | 7% |
| Fat | 8.8 g | 11% |
| Saturated fat | 2.7 g | 14% |
| Cholesterol | 67 mg | 22% |
| Sodium | 355 mg | 15% |
| Potassium | 577 mg | 12% |
| Calcium | 57 mg | 4% |
| Iron | 1.4 mg | 8% |
| Magnesium | 40 mg | 10% |
| Zinc | 2 mg | 18% |
| Vitamin A | 56 mcg | 6% |
| Vitamin C | 26.9 mg | 30% |
| Vitamin D | 0.2 mcg | 1% |
| Vitamin E · estimate | 1.7 mg | 11% |
| Vitamin K | 41 mcg | 34% |
| Thiamin (B1) | 0.9 mg | 77% |
| Riboflavin (B2) | 0.4 mg | 28% |
| Niacin (B3) | 6.2 mg | 39% |
| Vitamin B6 | 0.9 mg | 50% |
| Folate · estimate | 34 mcg | 9% |
| Vitamin B12 | 0.5 mcg | 20% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Pork tenderloin12 oz360 g
Green cabbage3 cups250 g
Sweet paprika1 tbsp6 g
Sour cream0.25 cup60 g
Yellow onion0.5 onion80 g
Fennel seed0.5 tsp1 g
Apple cider vinegar2 tsp10 ml
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap pork tenderloin for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Cabbage goulash. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, green cabbage, sweet paprika, sour cream, yellow onion, fennel seed, apple cider vinegar, kosher salt, olive oil. Cabbage goulash is cooked in Home as its own plate, not as a copy of a restaurant menu. Brown pork and onion with paprika, stew cabbage with vinegar until sweet-sour, and finish with sour cream. Vinegar cabbage stands in for sauerkraut. Fennel seed stands in for caraway. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Cabbage goulash is cooked in czechia. Also called segedínský guláš. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Cabbage goulash, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Cabbage goulash at a quiet simmer, about 195°F / 90°C. Start checking at 49 minutes. Cabbage goulash is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 49 min
- 🇨🇿 CzechiaEastern Europesig-czechia-cabbage-goulash-step-4
Cabbage goulash, step 5
Step 5 · Cabbage goulash
5Check the center of Cabbage goulash, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇨🇿 CzechiaEastern Europesig-czechia-cabbage-goulash-step-5
Cabbage goulash, step 6
Step 6 · Rest 5 min
6Rest Cabbage goulash for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in czechia, with the sauce or garnish that belongs to it. Film Cabbage goulash in this shot order and no other: parchment pressed into the pan; citrus cut and squeezed off heat; aromatics softening without color; a tight shot of the crust or surface. Slate words for the editor: griddle, bronzed, anchor, sheen, linen, dough, yeast, tender, patina, iris.
Rest 5 min
How you know it is done
Cabbage goulash is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Cabbage goulash looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Cabbage goulash turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Cabbage goulash, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Cabbage goulash belongs to Home. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Brown pork and onion with paprika, stew cabbage with vinegar until sweet-sour, and finish with sour cream. Vinegar cabbage stands in for sauerkraut. Fennel seed stands in for caraway.
Allergens in the required list: Milk.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.