Hungarian Warm White Cabbage with Paprika

Summary

Ingredients

• 800 g white cabbae
• 2 red peppers, finely diced
• 4 tablespoon clarified butter
• 0.5 teaspoon ½ paprika powder, hot
• 1 tablespoon paprika powder, noble sweet
• 1 red pepper, dried
• 1 clove garlic, crushed
• 1 pinch (s) thyme
• 1 pinch (s) pepper, freshly ground
• 250 ml apple juice, strong taste
• 125 ml sweet cream, liquid
• some vegetable broth

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Instructions

1. Quarter or eighth of the cabbage, slice into thin strips and discard the stalk. Clean the peppers and finely dice without the core.
2. Finely chop the peppers, with seeds it will be very spicy, so it is better to try without seeds first. Peel and chop the garlic and mash it with a little salt. If fresh thyme is used, finely chop it.
3. Fry the paprika and pepperoni in the hot clarified butter, then add the two paprika powder, salt and pepper. Stir in the cabbage strips, pour a little apple juice over them, then add the crushed garlic and thyme.
4. Let everything stew in the pot for about 45 minutes, pouring in a little apple juice and a little vegetable stock and stir when the cabbage becomes too creamy. Finally, season with sweet cream.
5. It goes well with ribbon noodles, but also gnocchi or cheese noodles. Instead of vegetable broth, you can add a dash of soy sauce (but then it is no longer Hungarian).