Creamy savoy cabbage stew with bacon

Name: Creamy savoy cabbage stew with bacon
Total time: 55 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 head savoy cabbage (about 1-1.2 kg); 100 g bacon, in one piece (or smoked bacon, diced); 1 tsp whole caraway seed, crushed (or ground caraway); 1/2 tsp freshly ground black pepper; salt; 1 l water; 3 tbsp lard; 3 tbsp flour; 2-3 cloves garlic, finely chopped or crushed

Time: 55 min (about 25 min hands-on)4 servingsapprox. 370 kcal / serving (estimated)approx. 8 g protein / serving

Kelkáposzta-főzelék, thickened savoy cabbage, is a simple, filling dish of the winter kitchen: caraway, black pepper and garlic together give it a strong, distinctive flavour, and bacon adds depth. Savoy cabbage is milder and softer than white cabbage, which is why it goes so well with a roux. With fried sausage or fasírt (Hungarian meat patties), or even just with bread, it makes a complete lunch.

Creamy savoy cabbage stew with bacon (illustration)

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Method

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Wash the cabbage, cut out the core, and slice into thin strips.
Blanch it in boiling water, let it sit in the hot water for a couple of minutes, then drain.
Put it in a saucepan with enough water to cover, add the bacon, caraway, pepper, and salt.
Cover and simmer over medium heat for 25-30 minutes until the cabbage softens.
Meanwhile, make the roux in another saucepan: melt the lard, add the flour, and toast it, stirring constantly, to a reddish color.
Add the garlic to the roux, fry for a few seconds, then smooth it out with a few spoonfuls of cold water.
Add the roux to the cooked cabbage along with its cooking liquid, and mix in well so it's lump-free.
Cook another 8-10 minutes until thickened and the raw flour taste cooks off; add more salt if needed.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Blanching mellows the flavour of the cabbage and makes the főzelék less gassy, so this step is worth keeping.
Fry the garlic in the roux for only a few seconds, because if it burns it turns bitter and spoils the flavour of the whole dish.
Take the bacon out at the end of cooking, cut it into small cubes and return it to the pot, so that it does not stay in one piece and everyone gets some.

Frequently asked questions

Should I use smoked or fresh bacon?

Smoked bacon gives a stronger, distinctive flavour and is the most common choice. If you prefer a milder taste, fresh pork belly or a little smoked meat works too.

How long does it keep?

It keeps for 3 days in the fridge and is still good after reheating. Loosen it with a little water, because the roux thickens as it cools.

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