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!

Rustic Savoy Cabbage and Potatoes

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Course: Sides
Cuisine: Hungarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 1/2 head Savoy cabbage cored and cut into chunks or a small bunch of kale, rough chopped
  • 2-3 small white potatoes peeled and cubed
  • 1 32 oz chicken stock vegetable stock or water
  • 2 tbsp caraway seeds
  • kosher salt


  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 1/3 medium onion finely chopped
  • 1 clove garlic grated
  • 1 tspn paprika


  • 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.

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