Superb savoy cabbage stew with caraway seeds
Servings 6
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.