Podlupka (creamy young cabbage-leaf stew)

Name: Podlupka (creamy young cabbage-leaf stew)
Total time: 40 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 kg young, tender cabbage leaves, tough ribs removed; salt (for the cooking water); 3 tbsp lard or oil; 2 tbsp flour; 1-2 cloves garlic, crushed; 300-400 ml strong beef broth (homemade or from a cube), or 300-400 ml milk instead; 100 ml sour cream, optional (only if made with broth; omit for the milk version)

Time: 40 min4 servingsapprox. 330 kcal / serving (estimated)approx. 7 g protein / serving

Podlupka (creamy young cabbage-leaf stew) (illustration)

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Ingredients

1 kg young, tender cabbage leaves, tough ribs removed
salt (for the cooking water)
3 tbsp lard or oil
2 tbsp flour
1-2 cloves garlic, crushed
300-400 ml strong beef broth (homemade or from a cube), or 300-400 ml milk instead
100 ml sour cream, optional (only if made with broth; omit for the milk version)

Method

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Cut the tough ribs out of the cabbage leaves, wash, then slice into thin strips.
Cook in plenty of salted water for 6-8 minutes until tender.
Drain, rinse with cold water, then squeeze out the water thoroughly.
In a saucepan, melt the lard, add the flour, and toast it to a golden color over medium heat.
Add the garlic, fry for a few seconds, then stir in the squeezed cabbage strips and steam for 2-3 minutes.
Pour in the broth or the milk, and cook over medium heat for 5-6 minutes until it thickens.
If made with broth, you can stir in sour cream to taste before serving; if made with milk, skip the sour cream.

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

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