Instructions:
1. Prepare the Base:
- Heat the oil or lard in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 2-3 minutes.
- Stir in the minced garlic, caraway seeds, and paprika, and cook for another 30 seconds, taking care not to burn the paprika.
2. Add the Cabbage and Potatoes:
- Add the shredded savoy cabbage and diced potatoes to the pot.
- Season with salt and pepper, and toss to coat everything in the paprika mixture.
3. Simmer the Stew:
- Pour in the water or vegetable stock, ensuring the cabbage and potatoes are just covered.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the cabbage and potatoes are tender.
4. Thicken the Stew (Optional):
- In a small bowl, mix the sour cream with the flour until smooth.
- Gradually add a ladle of the hot liquid from the pot into the sour cream mixture, whisking to temper it and prevent curdling.
- Slowly pour the tempered sour cream mixture back into the pot, stirring constantly to combine.
- Cook for an additional 5 minutes, allowing the stew to thicken slightly.
5. Adjust Seasoning and Serve:
- Taste the stew and adjust the seasoning as needed.
- Serve warm with crusty bread or fresh rolls on the side.
Tips:
- Spicy variation: Add a pinch of hot paprika or chili flakes for a bit of heat.
- For extra flavor: Toss in a smoked sausage or diced bacon during the sautéing step.
- Gluten-free option: Skip the flour and thicken the stew by mashing a few of the cooked potatoes directly in the pot.
Kelkáposzta-főzelék is a dish rooted in Hungarian tradition, offering a creamy and hearty meal with the robust flavor of savoy cabbage and the comforting taste of paprika. Enjoy! 😊