Instructions
1. Prepare the Cabbage
- Remove the outer leaves of the cabbage, cut it in half, and remove the core.
- Shred the cabbage into thin strips.
2. Sauté the Aromatics
- Heat butter or oil in a large pot over medium heat.
- Add the chopped onion and cook until soft (about 3-4 minutes).
- Stir in the minced garlic and paprika, cooking for another 30 seconds.
3. Cook the Cabbage
- Add the shredded cabbage to the pot and stir well.
- Pour in the tomato puree and water (or broth).
- Season with salt, pepper, and sugar.
- Cover and let it simmer on low heat for 30-40 minutes, stirring occasionally, until the cabbage is soft.
4. Adjust the Flavor
- Add vinegar for a slight tangy taste.
- If you prefer a thicker sauce, mix the flour with a little water to form a slurry and stir it into the stew.
5. Serve
- Serve warm as a side dish with meatballs, sausages, or roasted meats.
- It also pairs well with boiled potatoes, rice, or crusty bread.
Tips & Variations
✅ For a richer flavor, use lard instead of butter or oil.
✅ Add a pinch of caraway seeds for a more traditional Hungarian taste.
✅ Make it heartier by adding smoked sausage or ground meat.
✅ For a creamier version, stir in a spoonful of sour cream before serving.
This dish is a perfect balance of sweet, savory, and tangy flavors—just like Hungarian comfort food should be! Would you like to add a personal twist to it? 😊