Sauté the onion: Heat oil or lard in a large pot. Add the chopped onion and cook over medium heat until soft and translucent. Add minced garlic and stir briefly.
Add paprika and caraway: Remove the pot from heat, stir in Hungarian paprika and caraway seeds, then quickly return it to the stove to prevent burning.
Add cabbage and potatoes: Stir in the chopped Savoy cabbage and diced potatoes. Mix well to coat everything with the paprika and onion base.
Simmer: Pour in enough water or broth to cover the vegetables. Season with salt and pepper. Cover and simmer gently for 25–30 minutes, stirring occasionally, until the cabbage and potatoes are tender.
Thicken (optional): Mix flour with a little water to make a slurry, then stir it into the stew. Simmer for 5 more minutes until thickened.
Make it creamy (optional): Stir in sour cream for a richer, smoother sauce. Adjust seasoning if needed.
🍽️ To Serve:
Traditionally served with fried sausage, smoked meat, or meatballs.
For a lighter version, enjoy it simply with crusty bread or a fried egg on top.
🌶️ Optional twist:
Add a few slices of smoked sausage or bacon while simmering — this gives the stew an irresistible smoky flavor (a Hungarian family favorite!).
Would you like me to share the smoky sausage version of this stew next? It’s very traditional in rural Hungary and extra flavorful. 🇭🇺
