Spice it up: Stir in paprika (remove pot from heat briefly so it doesn’t burn). Add caraway seeds.
Build stew: Add cabbage, potatoes, bay leaf, and broth. Season lightly with salt & pepper. Bring to a boil, then simmer covered for 25–30 minutes, until vegetables are tender.
Thicken (optional): In a small bowl, whisk flour into sour cream until smooth. Temper with a few spoonfuls of hot stew liquid, then stir back into the pot. Simmer 5 more minutes until creamy.
Finish: Remove bay leaf. Taste and adjust seasoning.
Serve: With crusty bread, fried sausage, or a dollop of extra sour cream on top.
✨ Tips & Variations:
Some Hungarian cooks add a splash of vinegar at the end for brightness.
If you like it smoky, toss in a few slices of smoked sausage while it cooks.
Make it vegetarian by using veggie broth and skipping sausage.
Ashley, would you like me to also give you the lighter summer version of this stew (Hungarians often make it thinner and tangier in hot weather)?
