in Eastern Europe, Hungary

Hungarian white cabbage stew

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Ingredients for 4 servings:

  • 600 g white cabbage
  • 250 g potatoes
  • 250 g red bell pepper(s)
  • 4 Cabanossi
  • 1 liter vegetable broth
  • 2 bay leaves
  • 3 juniper berries
  • some sugar
  • some vinegar
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the white cabbage, peel and dice the potatoes, and slice the bell peppers. Simmer the white cabbage, potatoes, and bell peppers in the broth with the bay leaves and juniper berries for about 25 minutes. Then add the finely chopped Cabanossi (either sliced ​​or cut into small pieces), season with the remaining spices, and simmer for another 10 minutes. Serve with fresh baguette or simply a slice of fresh bread with a little butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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