Here’s a classic Hungarian Savoy Cabbage and Potato Stew (Rakott Kelkáposzta / Kelkáposztás Rakott) recipe — hearty, comforting, and full of flavor 🥔🥬🍲:
Hungarian Savoy Cabbage & Potato Stew
Ingredients
1 small savoy cabbage, chopped
4 medium potatoes, peeled and diced
1 onion, finely chopped
2–3 cloves garlic, minced
2 tbsp vegetable oil or lard
1 tsp sweet Hungarian paprika
½ tsp caraway seeds (optional)
3 cups vegetable or chicken broth
Salt & black pepper, to taste
Optional: sour cream for serving
Instructions
Sauté aromatics:
Heat oil in a large pot over medium heat.
Add onion and garlic, sauté until translucent.
Stir in paprika and caraway seeds for flavor.
Add vegetables:
Add diced potatoes and chopped cabbage.
Stir well to coat with paprika and oil.
Add broth & simmer:
Pour in broth so it almost covers the vegetables.
Season with salt and pepper.
Bring to a boil, then reduce heat and simmer 25–30 minutes, until potatoes and cabbage are tender.
Finish & serve:
Adjust seasoning if needed.
Serve hot, optionally with a dollop of sour cream on top.
Tips
For extra richness, stir in a little butter before serving.
Can add smoked sausage or bacon for a heartier version.
Perfect comfort food for cold nights — simple, filling, and delicious! 😋
If you want, I can also give a faster, one-pot version that’s ready in under 30 minutes and just as tasty.
