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
- Heat lard or oil in a large pot over medium-high heat.
- Add minced onion and sauté until translucent, about 5-6 minutes.
- Add minced garlic and sauté for 1 more minute.
- Stir in paprika, salt, pepper, caraway seeds, and marjoram.
- Pour in 1 cup of water and let the mixture simmer for 10 minutes with the lid on.
Step 2: Add Vegetables
- Add the savoy cabbage to the pot first, followed by the potato chunks.
- Pour in enough water to almost cover the vegetables, about 4 cups.
- Cook at a simmer until the potatoes are soft but not mushy, about 12-15 minutes.
Step 3: Thicken Stew
- Pour the flour slurry (flour mixed with cold water) into the pot and stir well to prevent lumps.
- Bring the pot to a brisk simmer for 1-2 minutes, continuing to stir.
- Turn off the heat. The stew will start to thicken within minutes.
- Stir in the sour cream until well combined.
Step 4: Final Adjustments
- Taste for salt and adjust as needed.
- 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!