I don’t think that I liked this dish particularly growing up, but I do enjoy it now. I have used both Savoy cabbage and Kale, but plain white cabbage would work as well. The dish is not ‘cabbage-y’ as you might think, instead it’s a nice change and goes great with Au Naturele Pork Chops!

  • Course Sides, Vegetables
  • Cuisine Hungarian
  • Keyword 30 Minute Meal, cold weather, Comfort food, Cooking for one, Lunch, Main, Simple, Vegetarian
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  • Course Sides, Vegetables
  • Cuisine Hungarian
  • Keyword 30 Minute Meal, cold weather, Comfort food, Cooking for one, Lunch, Main, Simple, Vegetarian
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes
Ingredients
  • 1/2 head Savoy cabbage cored and cut into chunks or a small bunch of kale, rough chopped
  • 4-5 small white potatoes cubed
  • 1 32 oz chicken stock vegetable stock or water
  • 2 tbspn caraway seeds
  • kosher salt
Roux
  • 1 tbspn olive oil
  • 1 tbspn flour
  • 1/3 medium onion finely chopped
  • 1 clove garlic grated
  • 1 tspn paprika
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Chop and core 1/2 head of Savoy cabbage.
  3. Cube 4-5 potatoes and combine with cabbage in a medium sized stock pot.
  4. Add one carton chicken stock, caraway seeds, season with kosher salt, stir to combine. Bring stock to a boil, then reduce to a simmer, cover with a lid propped open with a wooden spoon and cook for about 15 minutes, or until the potatoes are fork tender.
Roux
  1. Add one tablespoon of oil to a small skillet, and heat over medium high heat and add finely chopped onion. Cook, stirring occasionally, until the onions become soft but to dot color, about 5 minutes.
  2. Add one tablespoon of flower, cook, stirring, for about 5 minutes, or until the flour starts to color, remove from heat. Grate 1 clove of garlic into roux, and stir to combine. Add a teaspoon of paprika and stir again to combine. Add 2 ladles full of cooking liquid and stir to combine, then add the roux to the potato cabbage mixture and stir to combine.
  3. Cook for another 5-7 minutes until the liquid has slightly thickened.
  4. If you use Kale, the procedure is the same and this is how it would look.
Recipe Notes

I don't think that I liked this dish particularly growing up, but I do enjoy it now. I have used both Savoy cabbage and Kale, but plain white cabbage would work as well. The dish is not 'cabbagey' as you might think, instead it's a nice change and goes great with Au Naturele Pork Chops!

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