Homemade Savoy Cabbage Stew | Warming Autumn Vegetable Dish
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40 min
Quick
Kifli Kukták
Klasszikus magyar őszi zöldséges főétel: zsenge kelkáposzta és puha burgonya kíméletesen főzve, illatos fokhagymás-paprikás rántással sűrítve, selymes tejföllel tálalva.
Preparation method
Preparation
Remove the damaged outer leaves of the savoy cabbage, wash it, cut it into quarters, and cut out the thick core. Slice the leaves into finger-wide strips.
Peel the potatoes, wash them, and cut them into medium cubes. Peel the garlic cloves and crush or finely mince them.
Cooking
Place the sliced savoy cabbage and diced potatoes into a large pot. Pour in enough water to just cover them (approx. 700-800 ml).
Chef's tip
If you want to make this autumn stew even more flavorful, you can also toss in a bay leaf with the vegetables at the beginning of cooking.
It is always best to dilute the roux with cold liquid and whisk quickly until smooth before adding it to the savoy cabbage, guaranteeing a silky sauce.
Ingredients
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