Hungarian Herb Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- I always cook it in advance and freeze it in portions. Is a wonderful dish to warm up in winter.
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