I don’t think that I particularly liked this dish 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!
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30 Minute Meal, Cold Weather, Comfort food, Cooking for one, Simple, Vegetarian, Week Night Dinner, Winter
Degree of Difficulty
1/2headSavoy cabbagecored and cut into chunks or a small bunch of kale, rough chopped
2-3smallwhite potatoespeeled and cubed
132 ozchicken stockvegetable stock or water
1/3mediumonion finely chopped
Gather all ingredients before starting recipe.
Chop and core 1/2 head of Savoy cabbage.
Cube 2-3 small potatoes and combine with cabbage in a medium sized stock pot.
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.
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 do not color, about 5 minutes.
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.
Cook for another 5-7 minutes until the liquid has slightly thickened.