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Ingredients
| green cabbage: 1 head (shredded) |
| russet potatoes: 6 whole potatoes (peeled and diced) |
| vegetable oil: 3 Tbl |
| all-purpose flour (unsifted): 4 Tbl |
| garlic: 1 clove (minced) |
| caraway seed: 1/2 tsp |
| sweet paprika: 1 tsp |
| salt |
| black pepper |
Hungarian Cabbage and Potatoes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
7 serving(s)
Tags
- Boil potatoes until half done.
- Add cabbage and more water if necessary, to barely cover. Continue to cook gently until cabbage is cooked but still crisp. Stir cabbage and potato now and then.
- While cabbage and potato are cooking melt oil in saucepan and add flour. Cook over low heat stirring constantly until mixture is light tan in color.
- Remove from heat; add garlic caraway seed and paprika; mix to combine. When cabbage adn potato are cooked add flour mixture to pot and stir in quickly so lumps do not form.
- Continue to simmer so flavors blend about 10 minute Season w/ salt and pepper to taste.