Hungarian Savoy Cabbage and Potato Stew – Kelkáposzta főzelék

Hungarian savoy cabbage and potato stew is an easy comfort food, shapes up in just over a half-hour, it is perfect for weeknight meals. It goes so well either by itself or as a side with fried eggs or Hungarian style meatloaf, stew or sausage.

Főzelék is a special category in Hungarian cuisine, a type of thick Hungarian vegetable stew. There is no English translation for it. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. This delicious vegetable stew is cooked with savoy cabbage, potatoes and seasonings such as sweet paprika powder, ground caraway seed and garlic.

What is savoy cabbage?

Savoy cabbage is a green, leafy vegetable, similar to green cabbage but a bit milder and sweeter. It shaped like green cabbages, but the leaves are looser and more ruffly.
The outer leaves are tough and crunchy, and heavily veined with dark green to light green coloring. The inner leaves are more tender, and delicate with pale green, yellow, to white hues.
Hungarian cuisine loves savoy cabbage, we use it when making soups and main dishes, I am a big fan of layered savoy cabbage.

How to cook savoy cabbage stew?

This delicious vegetable stew is cooked with savoy cabbage, potatoes and seasonings such as sweet paprika powder, ground caraway seed and garlic.
It is very easy to make, just sauté onions and garlic in oil, add the sliced savoy cabbages and cubed potatoes and sprinle with some ground caraway seeds. As it is a main course not a soup, we thicken it with roux mixed with some paprika.
Caraway seed is a favorite in Hungarian cuisine, pairs well with garlic, pork, and cabbage. we love add itt o cabbage dishes too. I prefer using ground caraway seeds, although the whole seed is frequently used.

Hungarian savoy cabbage and potato stew

Hungarian Savoy Cabbage and Potato Stew

It is an easy comfort food, shapes up in just over a half-hour, it is perfect for weeknight meals. It goes so well either by itself or as a side with fried eggs or Hungarian style meatloaf, stew or sausage.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Cutting board
  • Chef's knife
  • Measuring cup
  • Measuring spoons
  • Medium pot
  • Saucepan
  • Wooden spoon

Ingredients
  

  • 1 smaller head of savoy cabbage 1 pound, thinly sliced
  • 1 pound potatoes medium sized cubes
  • 1 medium Spaoish onion diced
  • 1 clove garlic minced
  • 1/3 teaspoon ground caraway seeds
  • 1/3 teaspoon sweet Hungarian red paprika powder
  • 4 tbsp vegetable oil sunflower, canola
  • 3-4 tbsp all purpose flour
  • salt

Instructions
 

  • In a medium pot, sauté the onions and the minced garlic in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
  • Add the washed and thinly sliced savoy cabbage, por over 4 cups of water, salt to taste and cook for about 10 minutes. Meanwhile peel and cube the potatoes and add them to the pot. Add the ground caraway seeds and keep cooking until tender.
  • Prepare the roux (to thicken your stew): In a saucepan, heat 3 tablespoons of oil, add 3-4 tablespoons of flour, stirring constantly over low heat. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little. After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool.
  • Add the sweet red paprika powder. Now add some cold water to the roux to thin it. It makes it easy to pour this mixture into the pot.
  • Pour the roux back to your pot, bring it back to a boil and simmer for 1-2 minutes.
  • Serve with fried egges, meat, sausage or beef/pork stew.
Hungarian savoy cabbage and potato stew

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