White cabbage and tomato stew – Paradicsomos kàposzta

Ingredients for 4 servings:

• 800 g white cabbage
• 5 m.-sized potatoes, mainly waxy
• 500 ml tomatoes, pureed
• 1 ½ tbsp flour
• 1 tbsp paprika powder
• 3 tbsp vegetable oil
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegan

Peel the potatoes and cut them into approximately 2 cm pieces along with the cabbage. Briefly fry the potato cubes in 1 tablespoon of oil and then add the cabbage. Cover the entire mixture with water and simmer until the potatoes and cabbage are al dente. Prepare the roux in a small saucepan. Add the remaining 2 tablespoons of oil to the pan and whisk in the flour and paprika until small lumps form. Immediately remove from the heat and mix with a little water until smooth. Once there are no more lumps in the roux, add the passata and stir well. Pour the tomato sauce over the white cabbage stew, mix, and bring to a boil briefly. Season to taste with salt, pepper, and a pinch of sugar. Tip: If you are not vegan, you can serve this with fried eggs, fried Vienna sausages, or meatballs.