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 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Hungarian
Cutting board
Chef's knife
Measuring cup
Measuring spoons
Medium pot
Saucepan
Wooden spoon
- 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
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.