Hungarian Savoy Cabbage Stew (Kelkáposzta-főzelék)
Hungarian kelkáposzta-főzelék is a thick, creamy cabbage stew made with Savoy cabbage, potatoes, and a lightly spiced roux. This comforting dish is often served as a main course with fried eggs, sausage, or meatballs, or as a side to a heartier meal.
Ingredients:
- 1 small Savoy cabbage (about 500g), chopped
- 2 medium potatoes, peeled and diced
- 1 tablespoon vegetable oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon sweet Hungarian paprika
- ½ teaspoon ground caraway seeds (essential for authentic flavor)
- 1 teaspoon salt (adjust to taste)
- Black pepper, to taste
- 3 cups water or vegetable broth
- 2 tablespoons all-purpose flour
- ½ cup sour cream or milk (for creaminess)
- 1 tablespoon vinegar (optional, for a tangy touch)