Ah! You’re talking about a hearty Hungarian-style savoy cabbage and potato stew—a comforting, slightly tangy dish, often with paprika. Here’s a detailed recipe:
🥘 Hungarian Savoy Cabbage & Potato Stew
Ingredients (serves 4)
- 1 medium savoy cabbage, shredded
- 3–4 medium potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 2 tbsp vegetable oil or lard
- 1–2 tsp sweet Hungarian paprika
- 1 tsp smoked paprika (optional, for depth)
- 1 tomato, chopped (or 2 tsp tomato paste)
- 4 cups vegetable or chicken broth
- Salt and pepper, to taste
- Optional: sour cream and fresh parsley for garnish
Instructions
- Prepare the base
- Heat oil in a large pot over medium heat.
- Sauté onion until translucent.
- Add garlic and cook 30 seconds more.
- Add paprika & tomato
- Remove pot from heat briefly to stir in paprika (prevents burning).
- Stir in tomato or tomato paste.
- Cook potatoes
- Add cubed potatoes and stir to coat with paprika mixture.
- Add cabbage & broth
- Layer shredded cabbage on top.
- Pour in broth to just cover the vegetables.
- Season with salt and pepper.
- Simmer
- Cover and cook on medium-low heat for 25–30 minutes, stirring occasionally, until potatoes and cabbage are tender.
- Finish & serve
- Adjust seasoning.
- Serve hot with a dollop of sour cream and a sprinkle of fresh parsley.
- Optional: crusty bread on the side is perfect.
Tips
- Savoy cabbage is softer and sweeter than regular cabbage, so it breaks down nicely in the stew.
- You can add smoked sausage or bacon for a non-vegetarian version.
- For extra tang, a teaspoon of vinegar or a squeeze of lemon at the end brightens the flavors.
If you want, I can also give a more “authentic Hungarian” version with smoked paprika and sausage that tastes like it came straight from Budapest! Do you want me to do that?
