Tag: Hungarian

Directions

1. Wash cabbage, pat dry, remove core and cut cabbage into bite size pieces.
2. Add chopped cabbage to pot, and add enough water to just cover cabbage.
3. Bring water to boil and boil cabbage for 10 minutes.
4. While cabbage is boiling, peel and dice potatoes, onion and tomato. Peel and mince garlic and mince the red pepper.
5. Strain water from cabbage and discard cabbage water
6. 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.
7. 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)
8. 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.
9. 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.
10. Stir sauce back over potatoes and cabbage and stir until well incorporated.
11. 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.