Fry the finely chopped onion in a little bit of hot oil, get if off the heat and add the hot paprika . Add the smoked meat which you chopped into small cubes beforehand, and add water so that it covers the meat half-way. Simmer it until it is three quarters tender. Meanwhile fry a few seeds of caraway on oil, add the pickled cabbage to them, and by adding 200 ml of water we simmer it soft. Mix the smoked meat and cabbage together and add the sliced Gyulai Sausage to the mixture. Boil the entire mixture together again, and serve it with a little bit of sour cream.
If the cabbage is too sour wash it with water and make the juice run of it with your hands.