👩‍🍳 Instructions:
- Prepare the cabbage:
- Remove tough outer leaves, cut the Savoy cabbage into quarters, and shred it into thin strips.
- Start the base:
- Heat oil in a large pot. Sauté onion until soft, then add garlic and cook briefly.
- Stir in flour and paprika (make a light rántás — roux). Mix quickly so paprika doesn’t burn.
- Add vegetables:
- Add shredded cabbage, diced potatoes, caraway seeds, bay leaf, salt, and pepper. Stir well.
- Simmer:
- Pour in broth, cover, and simmer for 25–30 minutes, until potatoes and cabbage are tender.
- Finish:
- Stir in sour cream (if using) for extra creaminess. Adjust seasoning.
🍴 Serving:
- Traditionally served as a main dish with crusty bread.
- Can also be paired with fried sausage (kolbász) or a piece of smoked ham for extra flavor.
- Leftovers taste even better the next day!
đź’ˇ Tip: Some Hungarian home cooks add a splash of vinegar or a squeeze of lemon juice at the end to brighten the flavors.
Would you like me to also give you the meat-lover’s version (with smoked sausage or bacon cooked into the stew)? đź‡đź‡ş