ReceptnaptárSavoy cabbage stew
Savoy cabbage is a vegetable of the cool months, and its flavour turns even sweeter after the first frost. Seasoned with caraway and garlic, savoy cabbage főzelék, a thick Hungarian vegetable stew, is a strong, characterful dish of the Hungarian winter kitchen, and potatoes make it substantial. It is best with fasírt meat patties or fried sausage, but on its own with a little sour cream it is still a complete lunch.
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Ingredients
Method
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- Quarter the cabbage, cut out the core, slice the leaves into strips and wash.
- Cook the cabbage and potatoes in 1 litre of salted water for 15-20 minutes until tender.
- Cook the flour in the oil until pale, add the onion and garlic, take off the heat and stir in the paprika and caraway.
- Mix the roux with a little cold water, add to the stew and boil for 5 minutes, then stir in the sour cream; season.
- Serve with meat patties or fried sausage; it keeps 3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Remove the tough outer leaves of the cabbage and cut out the thick ribs, because they stay chewy even after cooking.
- Do not leave out the caraway, because it goes well with the strong flavour of brassicas.
- Stir in the sour cream off the heat, or loosen it with a little hot liquid, so that it does not curdle.
Frequently asked questions
How long does it keep?
It keeps for 3 days in a container in the fridge. The flavour is usually even stronger the next day, so it is good for cooking ahead too.
Is this dish vegetarian?
Yes, it contains no meat. For a vegan version, use plant-based sour cream, and give it more depth with smoked paprika.
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