I had a small savoy cabbage at home so I asked my mom to send me her recipe. I modified it a little bit, but the well-known taste from my childhood of her Savoy Cabbage Stew is the same. This dish was not my favourite, but a few days ago I totally wanted to eat it again, and this made me feel so happy because it means: I added another vegetable from the 'no way!' list to my favourites.

Ingredients


Savoy cabbage stew

  • 1 small savoy cabbage
  • 4-5 potatoes
  • Stock or water
  • Salt, ground caraway seeds, marjoram


Thickening - healthy way

  • 300 ml double cream


Thickening - traditional way

  • 1 onion
  • 1 tbsp fat
  • 2-3 tbsp flour
  • 2 tsp sweet paprika powder
  • 100-200 ml cold water
  • 100 ml double cream

Instructions


Savoy cabbage stew

  1. So first of all chop the cabbage and peel and chop the potatoes. Place them into a pot, pour some stock or water in it, till it almost covered the veggies.
  2. Add the spices: salt, ground caraway seeds and marjoram.
  3. Cook it till the potato become soft.
  4. The next step is to make our stew thicker. I show you a healthy and a traditional way to do this.


Thickening - healthy way

  1. If you would like to eat a kind of pure veggie puree, let's remove some stock or water.
  2. Add the double cream then use a blender to make it a bit smooth, but suggest to leave some bigger pieces in it, because it's better to have different textures in the stew.


Thickening - traditional way: I used this method during the preparation.

  1. Remove some of the stock or water, just in case, what you can add back if it will be too thick.
  2. Sear a smaller finely chopped onion on fat or oil
  3. Add the flour and constantly stir it till it become golden brown.
  4. Add the sweet paprika powder.
  5. Pour the cold water into the pot, and continue to stir. My mom's recommendation is to pour it directly on your cooking spoon slowly, it will be smooth without the annoying flour clusters in it.
  6. Add this sauce to the cooked veggies, and wait till it starts to boil and thickens.
  7. Finally add the double cream too, and remove the pot from the stove.


I served my savoy cabbage stew with pork stew, and ate it with fresh bread, but if you don't wanna use meat, it will be a filling dish on its own!

Kelkáposzta Főzelék - Hungarian Savoy Cabbage Stew - Photo by © Reka Csulak

Kelkáposzta Főzelék - Hungarian Savoy Cabbage Stew - Photo by © Reka Csulak

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