Paprika Herb

5 from 6 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 6 people


  • 700 g White cabbage
  • 300 g Red peppers, already pitted
  • 200 ml Vegetable stock
  • 80 g Onion
  • 2 tbsp Honey
  • 5 tbsp Sunflower oil
  • 2 Tbsp easy go. Paprika powder
  • Salt


  • Remove the outer leaves and stalk from the cabbage and slice it very finely. Wash and core the peppers and cut into large pieces. For both types, it is the above weight after cleaning. Peel and dice the onions. Then put the pepper pieces together with the vegetable stock in a tall container and puree to a very fine, slightly runny sauce.
  • Heat the oil in a very large saucepan, sweat the onions until translucent, lightly caramelize with the honey and then briefly toast the paprika powder. Then gradually add the grated cabbage and fry lightly in it, turning several times. Then deglaze with the paprika, turn down the heat, add a little salt and simmer until the cabbage has collapsed and is cooked through. It may still have a bit of "bite", but should no longer be hard. With this amount, this can take 20-30 minutes. Finally, maybe a little more seasoning.
  • This herb tastes particularly good when you hold it like the widow Bolte, who raves about it when it is warmed up again ... ;-)))
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Written by John Myers

Professional Chef with 25 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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