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Cabbage goulash
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Cabbage goulash, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Cabbage goulash. Cabbage goulash (segedínský guláš), a Home dish from Czechia. Here is the whole thing, one move at a time.
On screen. Cabbage goulash
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Cabbage goulash, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Cabbage goulash. Cabbage goulash (segedínský guláš), a Home dish from Czechia.
On screen. Cabbage goulash
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out pork tenderloin, green cabbage, sweet paprika, sour cream, yellow onion. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Cabbage goulash: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set 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.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Cabbage goulash: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Cabbage goulash is cooked in czechia. Also called segedínský guláš. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
On screen. Cabbage goulash is cooked in czechia. Also…
Scene 7 · step · 7s
Step 3
Shot. Cabbage goulash: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook 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.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Cabbage goulash: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 49 min in real time.
Voiceover. Add 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.
On screen. Add the remaining weighed foods and… · Simmer 49 min
- 🇨🇿 CzechiaEastern Europesig-czechia-cabbage-goulash-sig-czechia-cabbage-goulash-9
Step 5
step · czechia
Scene 9 · step · 6s
Step 5
Shot. Cabbage goulash: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check 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.
On screen. Check the center of Cabbage goulash, not the…
- 🇨🇿 CzechiaEastern Europesig-czechia-cabbage-goulash-sig-czechia-cabbage-goulash-10
Step 6
step · czechia
Scene 10 · step · 7s
Step 6
Shot. Cabbage goulash: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest 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.
On screen. Rest Cabbage goulash for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Cabbage goulash is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. 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.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. 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.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 190 calories, with 20.3 grams of protein. Pai marks it Moderate.
On screen. 190 kcal · 20.3 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Cabbage goulash
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Cabbage goulash from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.