Hungarian Savoy Cabbage and Potato Stew

Hungarian Savoy Cabbage and Potato Stew

Kelkáposzta Főzelék

Ingredients:

• 1 medium Savoy cabbage, chopped
• 2–3 medium potatoes, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp oil or lard
• 1 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds (optional)
• 1 bay leaf
• 3 cups (720 ml) vegetable or chicken broth (or water)
• 1 tbsp flour
• ½ cup (120 ml) sour cream
• Salt & black pepper to taste

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Instructions:

1. Heat oil in a pot. Sauté onion until soft, then add garlic and cook briefly.
2. Remove from heat and stir in paprika.
3. Add chopped cabbage, potatoes, bay leaf, caraway, salt, and pepper.
4. Pour in broth. Cover and simmer 25–30 minutes until vegetables are tender.
5. Mix flour with sour cream until smooth. Stir into the stew.
6. Simmer another 5 minutes until slightly thickened. Adjust seasoning.

Serve warm with crusty bread or alongside sausage or meatballs for a traditional Hungarian meal.