Steamed white cabbage

Ingredients for 6 servings:

• 1 head of white cabbage, 1-1.5 kg
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 tsp, heaped paprika powder, sweet
• 2 tbsp flour
• 1 tbsp margarine
• salt and pepper
• 1 tsp vegetable broth, granulated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

párolt káposzta in the Hungarian Swabian style (house recipe)

Halve the cabbage, remove the stalk, and cut into bite-sized pieces. Cook in salted water until tender but still firm to the bite. Meanwhile, peel and finely dice the onion and garlic. In a medium saucepan (3-4 l), make a light brown roux of margarine and flour. Then add the onion, garlic, bell pepper, and drained cabbage and stir briefly. Add enough of the cabbage’s cooking water to lightly coat the cabbage, stir well, and simmer over low heat for a few minutes, stirring frequently. Season to taste with salt, pepper, and granulated stock. Serve with braised pork belly and steamed potatoes (see my recipes for these).