Kelkáposzta-főzelék — Savoy cabbage and potatoes with caraway
Savoy cabbage and potatoes in a lightly thickened sour cream sauce.
Active time25 min
Cooking35 min
Total1 h
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Ingredients
- 700 g raw Savoy cabbage
- 4 cups of water for the cabbage
- 3 garlic cloves
- 1 onion
- 600 g raw potatoes
- 2 tbsp sour cream
- half a cup of cold water for the slurry
- 1 cup of water for the aromatic base
- 3 tbsp wheat flour
- 2 tbsp sunflower oil
- 1 tsp dried marjoram
- 1 tsp Hungarian sweet paprika
- 2 pinches of ground black pepper
- 1 tsp salt
- 2 tsp caraway seeds
Preparation
Peel the onion and garlic. Wash and core the cabbage, then chop the leaves. Peel and dice the potatoes. Chop the onion and garlic.
700 g raw Savoy cabbage3 garlic cloves1 onion600 g raw potatoes- knife
- chopping board
- peeler
Heat the oil in a saucepan. Soften the onion for 6 min, then the garlic for 1 min. Add salt, pepper, caraway, marjoram, paprika and the base water. Cover and simmer for 10 min.
1 cup of water for the aromatic base2 tbsp sunflower oil1 tsp dried marjoram1 tsp Hungarian sweet paprika2 pinches of ground black pepper1 tsp salt2 tsp caraway seeds- saucepan with lid
- spoon
Add the cabbage, potatoes and cabbage water. Simmer for about 15 min, until the potatoes are tender but hold their shape.
4 cups of water for the cabbage- saucepan
- spoon
Mix the flour with the cold slurry water. Stir into the saucepan and simmer for 2 min to thicken. Remove from the heat and stir in the sour cream. Serve hot as a side.
2 tbsp sour creamhalf a cup of cold water for the slurry3 tbsp wheat flour- small bowl
- whisk
- saucepan
- spoon
Allergens
- Gluten
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration