1. Heat the oil in a large frying pan or saucepan. Add the onion, garlic and pork, and cook over high heat for about 3 minutes or until the meat has changed colour and become firm and the onion is slightly softened. Meanwhile, blend the flour with 5 tablespoons of the chicken stock to make a smooth paste; set aside.
2. Add the vermouth, paprika, caraway seeds and sugar to the pan and stir, then add the tomatoes, breaking them up as you mix them in. Stir in the remaining stock, and the flour and stock mixture. Bring to a boil, stirring, and cook until the juices thicken.
3. Stir in the pepper and red cabbage until both are thoroughly coated in the cooking juices. Reduce the heat, cover the pan and simmer for about 15 minutes or until the meat is cooked and the vegetables are just tender, but still slightly crisp.
4. Taste the Hungarian goulash and season with pepper. Ladle into bowls and top each portion with a spoonful of Greek-style yogurt and a sprinkling of paprika. Garnish with chives and serve.

PER SERVING

319 calories
21 g protein
15 g total fat
4 g saturated fat
50 mg cholesterol
18 g total carbohydrate
14 g sugars
6 g fibre
195 mg sodium

Studies have shown that eating garlic can reduce the risk of heart attack and stroke by making the blood less sticky and likely to clot. Garlic can also help to reduce high blood pressure.