1. In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and an additional tablespoon oil. Remove.
2. Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream.
3. Meanwhile, steam the cabbage until just done. Drain. Remove 1/2 cup of the sauce from the stew and toss with the cabbage. Serve the stew over the cabbage.
Wine Recommendation: Stay with Hungary and serve the fearsomely named bull's blood, Egri Bikav?r. It's actually a soft, spicy, fruity red that is just perfect with this traditional stew.
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|Serving Size: 1 Serving (649g)|
|Recipe Makes: 4|
|Calories from Fat: 217 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 126mg||39 %|
|Sodium 369mg||13 %|
|Potassium 1538.4mg||40 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 17.3g|
|Protein 42g||60 %|
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Calories per serving: 481
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