👩‍🍳 Instructions:
- Prep the cabbage:
Remove the outer leaves, cut into quarters, remove the core, and shred into thin strips. - Start the base:
Heat oil or lard in a large pot. Sauté the onion until soft. Add garlic for 1 minute.
Stir in flour, then paprika (make a light rántás — roux). Mix quickly so the paprika doesn’t burn. - Build the stew:
Add cabbage, potatoes, caraway seeds, bay leaf, salt, and pepper. Stir well. - Simmer:
Pour in broth, cover, and simmer gently for 25–30 minutes, until potatoes and cabbage are tender. - Finish:
Remove bay leaf. Stir in sour cream (if using) for a creamy touch. Adjust seasoning.
🍽️ Serving:
- Enjoy hot with fresh crusty bread.
- Traditionally served as a meatless main dish, but you can also add smoked sausage (kolbász) or bacon for a heartier version.
- Even better the next day, as the flavors deepen!
đź’ˇ Tip: A small splash of vinegar or a squeeze of lemon at the end brightens the flavor beautifully.
Would you like me to also share the smoky sausage version (where kolbász is cooked right into the stew)? That’s the way many Hungarian grandmas made it. đź‡đź‡ş