Hungarian Savoy Cabbage Stew (Kelkáposzta Főzelék)

Ingredients

• 1 kg savoy cabbage (Cut into medium pieces.)
• 600 g potatoes (Cut into medium cubes.)
• 1 onion (Large; finely diced.)
• 3 garlic (Cloves; pressed or finely grated.)
• 1 tbsp lard (Alternative: use 2 tbsp vegetable oil instead.)
• 0.5 tsp caraway seeds
• 1 tsp dried marjoram
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp ground black pepper
• water (As needed; add enough to just cover the vegetables.)
• 100 g sour cream (For the thickener; the source also gives approximately ⅓ cup.)
• 2 tbsp all-purpose flour (For the thickener.)
• smoked sausage (Slice and fry for serving; amount not specified.)

Steps

1. 1

   Heat the lard in a wide, heavy-bottomed saucepan over medium heat. Add the finely diced onion and cook for about 5 minutes, until softened.

2. 2

   Add the caraway seeds and cook for another 2–3 minutes.

3. 3

   Stir in the paprika and cook for about 2 minutes.

4. 4

   Add the savoy cabbage and cook for another 5 minutes, stirring occasionally.

5. 5

   Add the pressed or finely grated garlic and cook for another 2–3 minutes.

6. 6

   Add the cubed potatoes, salt, black pepper, and dried marjoram. Pour in enough water to just cover the vegetables.

7. 7

   Bring the stew to a gentle boil, then reduce the heat and simmer until the potatoes are completely tender and their edges have started to become rounded. The source does not specify an exact simmering time.

8. 8

   Whisk together the sour cream and flour in a bowl. Slowly add some hot cooking liquid, whisking constantly until the mixture is smooth.

9. 9

   Slowly stir the sour cream mixture into the stew.

10. 10

    Keep the heat low and simmer gently for about 3 minutes, until the stew is creamy and slightly thickened.

11. 11

    Fry the sliced smoked sausage until nicely browned and some of its flavorful fat has rendered out.

12. 12

    Ladle the stew into bowls and top generously with the fried smoked sausage. Spoon some of the orange-colored rendered sausage fat over the top.

Notes

The quantity of smoked sausage is not specified. The source gives a choice of 1 tbsp lard or 2 tbsp vegetable oil; nutrition and grams for that row use the first-listed lard option. The exact simmering time for tender potatoes is not provided.

Nutrition per serving

• main
• stew
• Hungarian
• European
• comfort food
• winter
• one-pot
• savoy cabbage