Hungarian Savoy Cabbage and Potato Stew

Here’s a classic Hungarian Savoy Cabbage and Potato Stew (Rakott Kelkáposzta / Kelkáposztás Rakott) recipe — hearty, comforting, and full of flavor 🥔🥬🍲:

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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

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Instructions

1. 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.
2. Add vegetables:
   • Add diced potatoes and chopped cabbage.
   • Stir well to coat with paprika and oil.
3. 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.
4. Finish & serve:
   • Adjust seasoning if needed.
   • Serve hot, optionally with a dollop of sour cream on top.

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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.

Do you want me to do that?