Hungarian Warm White Cabbage with Paprika
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Quarter or eighth of the cabbage, slice into thin strips and discard the stalk. Clean the peppers and finely dice without the core.
- 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.
- 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.
- 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.
- 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).
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