Hungarian Savoy Cabbage and Potato Stew🇭🇺

👩‍🍳 Directions:

1. Prepare the Base:
   In a large pot, heat oil over medium heat. Sauté onions until soft and translucent. Add garlic, paprika, and caraway seeds, stirring for 30 seconds to bloom the flavors.
2. Add Veggies:
   Stir in chopped cabbage and potatoes. Cook for 5 minutes, stirring occasionally, until the cabbage starts to wilt.
3. Simmer:
   Pour in the broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 25–30 minutes, until potatoes are tender and cabbage is cooked.
4. Thicken (Optional):
   In a small bowl, mix sour cream with flour and a ladleful of hot stew liquid until smooth. Slowly stir this mixture back into the pot to thicken. Simmer another 5 minutes.
5. Serve:
   Taste and adjust seasoning. Serve hot, with crusty bread — or top with a fried egg or sausage for a more filling meal.

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💡 Tips & Variations:

• For a smoky flavor: add diced smoked sausage or bacon while sautéing onions.
• For extra creaminess: use half cream + half sour cream.
• For a vegetarian version: use veggie broth and skip meat — it’s still very hearty.

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Would you like me to give you a spicy version (with hot paprika and csípős kolbász — Hungarian spicy sausage) for extra kick?