Hungarian cabbage stew

Ingredients for 4 servings:

• 1 tbsp oil
• 1 tbsp butter
• 1 onion(s)
• 2 garlic cloves, finely chopped
• 600 g white cabbage, finely chopped
• 200 g potatoes, small cubes
• 1 bell pepper(s), green, fine strips
• some salt
• ¼ tsp paprika powder, hot
• 1 tsp sweet paprika powder
• ½ tsp coriander
• ½ tsp caraway seeds
• 200 ml vegetable stock
• 100 g sour cream
• 100 g yogurt
• 1 tbsp tomato paste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Heat oil and butter in a shallow pan, fry onions until golden brown. Add garlic, cabbage, potatoes, and bell peppers, season lightly with salt, and fry briefly while stirring. Season with paprika, coriander, and caraway seeds. Pour in the broth, cover, and simmer over low heat for about 15 minutes. Blend the sour cream, yogurt, and tomato paste with a little of the cooking liquid in a blender. Pour the sauce over the vegetables, cover, and simmer for 5 minutes. Season with salt to taste. I always make this in advance and freeze it in portions. It’s a wonderful dish for warming up in the winter.