Hungarian Herb Pot

Summary

Ingredients

• 1 tablespoon oil
• 1 tablespoon butter
• 1 onion (s)
• 2 clove (s) garlic, finely chopped
• 600 g white cabbae, finely chopped
• 200 g potato (s), small cubes
• 1 bell pepper (s), green, fine strips
• a bit salt
• 0.25 teaspoon ¼ paprika powder, hot
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ coriander
• 0.5 teaspoon ½ caraway seeds
• 200 ml vegetable stock
• 100 g sour cream
• 100 g yourt
• 1 tablespoon tomato paste

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Instructions

1. Heat the oil and butter in a shallow saucepan, fry the onions until golden. Add the garlic, cabbage, potatoes and paprika, lightly salt and stir-fry briefly. Season with paprika powder, coriander and caraway seeds. Pour the broth over the top and cook for about 15 minutes over a low heat.
2. Finely puree the sour cream, yoghurt and tomato paste with a little cooking liquid in a blender. Pour the sauce on the vegetables and cover and simmer for 5 minutes. Season to taste with salt.
3. I always cook it in advance and freeze it in portions. Is a wonderful dish to warm up in winter.