Savoy Cabbage Stew (Kelkáposzta-Főzelék) Recipe

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Savoy Cabbage Stew (Kelkáposzta-Főzelék) Recipe

Savoy Cabbage Stew, or Kelkáposzta-Főzelék, is a comforting Hungarian dish featuring tender cabbage and potatoes in a creamy, flavorful sauce. The addition of caraway seeds and marjoram adds a distinct Hungarian flavor, while sour cream and flour help to create a luscious and satisfying stew. Perfect for a hearty meal, especially when served with crusty bread or additional toppings like goulash or sausages.

Ingredients:

  • 1 small head savoy cabbage (about 700 grams or 1 ½ pounds), rinsed, cored, and sliced into bite-sized chunks
  • 4 medium potatoes (600 grams or 1 ⅓ pounds), cut into 2 cm (¾ inch) chunks
  • 2 tablespoons lard or olive oil
  • 1 onion, minced
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon salt
  • 2 teaspoons ground or whole caraway seeds
  • 1 teaspoon fresh or dried marjoram
  • 1 teaspoon Hungarian sweet paprika
  • 2 pinches ground pepper
  • 2 tablespoons sour cream
  • 3 tablespoons flour mixed with ½ cup cold water
  • Slices of crusty bread for serving

Directions:

Step 1: Sauté Aromatics

  1. Heat lard or oil in a large pot over medium-high heat.
  2. Add minced onion and sauté until translucent, about 5-6 minutes.
  3. Add minced garlic and sauté for 1 more minute.
  4. Stir in paprika, salt, pepper, caraway seeds, and marjoram.
  5. Pour in 1 cup of water and let the mixture simmer for 10 minutes with the lid on.

Step 2: Add Vegetables

  1. Add the savoy cabbage to the pot first, followed by the potato chunks.
  2. Pour in enough water to almost cover the vegetables, about 4 cups.
  3. Cook at a simmer until the potatoes are soft but not mushy, about 12-15 minutes.

Step 3: Thicken Stew

  1. Pour the flour slurry (flour mixed with cold water) into the pot and stir well to prevent lumps.
  2. Bring the pot to a brisk simmer for 1-2 minutes, continuing to stir.
  3. Turn off the heat. The stew will start to thicken within minutes.
  4. Stir in the sour cream until well combined.

Step 4: Final Adjustments

  1. Taste for salt and adjust as needed.
  2. Serve the stew in shallow bowls with slices of crusty bread on the side.

Optional Toppings:

  • In Hungary, it’s common to top the stew with goulash, meatballs (fasírt), crisped-up sausages, or fried eggs for added richness.

Enjoy this hearty and comforting Hungarian stew, perfect for a cozy meal any time of year!

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