Stir in garlic, caraway seeds, then remove from heat briefly and add paprika (to avoid burning).
Cook vegetables
Add diced potatoes and shredded cabbage, mix well.
Pour in water or broth until just covered.
Add bay leaf, season with salt and pepper.
Simmer for 25–30 minutes, until cabbage and potatoes are tender.
Thicken the stew
In a small pan, make a roux: heat 1 tbsp oil or lard, stir in flour, and cook until lightly golden.
Whisk into the stew and cook 5–10 minutes more until slightly thickened.
Finish & serve
Stir in sour cream for creaminess (optional).
Taste and adjust seasoning.
Serve hot with crusty bread 🥖 or fried sausage slices on top.
✨ Tips:
Some Hungarian cooks add a pinch of marjoram for extra depth.
If you like it tangy, add a splash of vinegar at the end.
Leftovers taste even better the next day after the flavors meld.
Would you like me to also share a rakott version (layered Savoy cabbage casserole, rakott kelkáposzta), which is a baked variation with sour cream and ground pork?
