The post Superb savoy cabbage stew with caraway seeds appeared first on Hungarian Eats.
]]>This savoy cabbage stew recipe is an old time favourite in our family. It only needs every day ingredients, easy to prepare and fast to make.
Savoy cabbage has dark green, wrinkly leaves and a round head. It is delicious raw or cooked. It keeps fresh in the fridge for up to two weeks. Always choose a savoy cabbage that is compact, heavy for its size, and well coloured.
This stew makes a perfect lunch or dinner on a busy day. Either serve it as it is, or with some sunny side up or hard boiled eggs, for non vegetarians with some boiled frankfurters, and with a few slices of fresh bread. It keeps well in the refrigerator for several days. Enjoy!
Savoy cabbage stew
1 head savoy cabbage
3-4 medium potatoes
3 cloves garlic
½ tsp ground turmeric
¼ tsp ground marjoram
¼ tsp ground caraway seeds
1-1½ tsp salt
¼ tsp ground pepper
¼ tsp ground sweet paprika
4 tbsp canola oil
5 tbsp flour
2 L water
Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core, and cut the cabbage into about 1cm strips
Cut the potatoes into 2cm (3/4″) cubes, mince the garlic
Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water
Bring it to a boil, then simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.
In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a bit whiter in colour. Remove the roux from the heat, add the sweet paprika, and mix it together.
Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.
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Superb savoy cabbage stew with caraway seeds
Ingredients
- 1 head savoy cabbage
- 3-4 medium potatoes
- 3 cloves garlic
- ½ tsp ground turmeric
- ¼ tsp ground marjoram
- ¼ tsp ground caraway seeds
- 1-1½ tsp salt
- ¼ tsp ground pepper
- ¼ tsp ground sweet paprika
- 4 tbsp canola oil
- 5 tbsp flour
- 2 L water
Instructions
- Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core
- Cut the cabbage into about 1cm strips
- Cut the potatoes into cubes into 2 cm (¾"), mince the garlic
- Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water
- Bring it to boil, then let it simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.
- In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a whiter colour. Remove the roux from the heat, add the sweet paprika, and mix it together.
- Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.
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The post Superb savoy cabbage stew with caraway seeds appeared first on Hungarian Eats.
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