Best Sauteed Savoy Cabbage Recipe
Servings: 6 portions
The best sauteed savoy cabbage recipe follows this week, with potatoes and paprika powder, a delicious side dish along with any variant of breaded meat or meatballs. This is a recipe often found in Hungarian cuisine, and in this version, it was made in my family.
- 1 kg savoy cabbage two pieces
- 1 kg potatoes
- 3 cloves garlic
- 1 tbsp sea salt kosher
- 1 tbsp caraway seeds
- 1 tbsp marjoram dried
- 2 tbsp vegetable mix for soups
- 1 teaspoon ground pepper fresly ground
- 100 ml sunflower oil
- 2 tbsp wheat flour
- 1 teaspoon Hungarian sweet paprika
- 2 l water
Cut the savoy cabbage in four, take each quarter of the cabbage and started slicing it into not very thin slices, about 1 cm thick. The potatoes, after I washed and peeled them, I cut them into 2 cm thick cubes. Peel the garlic cloves.
Take a larger soup pot, which put the chopped cabbage and two litres of cold water. Boil, along with a tablespoon of sea salt, about 3-4 minutes. After the cabbage softens a little, add diced potatoes, and cook for about 20-30 minutes, depending on the type of potatoes used. When the potatoes are almost cooked, add the grated garlic and season with caraway, marjoram, freshly ground pepper and the vegetable mix for soups. Make a thinner thickening from sunflower oil, wheat flour and Hungarian sweet paprika, which I diluted with little warm water. Add this thickening over the savoy cabbage, mix it easily to make everything uniform and taste it, if necessary you can season it according to everyone’s tastes. Boil for another 2-3 minutes and you’re done. It can be served as a side dish with meat dishes, such as meatballs, breaded pork chops, meatloaf or even beef stew.
Calories: 338kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 2371mg | Potassium: 1112mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1858IU | Vitamin C: 85mg | Calcium: 105mg | Iron: 3mg