KelKáposzta Fözelék - Creamed Savoy Cabbage and Potatoes
Credit: Cser Mama
- 1 Lg. head Savoy Cabbage
- 3 lbs. red potatoes peeled and diced
- 1 medium onion diced
- 1 tomato, peeled and diced
- 3 cloves garlic minced
- ½ red pepper, minced
- 1/3 cup organic extra virgin olive oil
- 1/2 cup (68g) organic all-purpose flour
- 2 tsp. Hungarian sweet paprika
- approx. 6 cups water
- salt to taste (~1-1/2-2 Tbsp)
- Wash cabbage, pat dry, remove core and cut cabbage into bite size pieces.
- Add chopped cabbage to pot, and add enough water to just cover cabbage.
- Bring water to boil and boil cabbage for 10 minutes.
- While cabbage is boiling, peel and dice potatoes, onion and tomato. Peel and mince garlic and mince the red pepper.
- Strain water from cabbage and discard cabbage water
- Add diced onion, pepper, garlic, tomato and potatoes to cabbage, add 6 to 8 cups of water, stir ingredients and slow boil until potatoes are soft. Can be covered.
- For roux, heat olive oil in skillet and add flour, sauté a few minutes stirring continually intil it gets toasted. (Sometimes I add a little more olive oil if the flour seems too dry while trying to sauté / toast flour stirring continually)
- Add teaspoon Hungarian paprika and continue to stir for a few seconds. Be careful not to burn paprika. Pull pan off burner before adding liquid from cabbage and pototoes to insure paprika does not burn.
- Drain liquid from potatoamd cabbage into a measuring cip and add it to roux, stirring with a whisk until smooth and creamy.(should be about 4 cups of liquid) Cook over low heat stirring continually until sauce is nice and thick.
- Stir sauce back over potatoes and cabbage and stir until well incorporated.
- Add a tablespoon of salt, Taste, and then add a little more salt if necessary. I think I added another teaspoon to a teaspoon and a half more salt at the end. Salt to your preference.