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!
- 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.