This hearty cabbage stew with vegetables and rich paprika flavour is comforting and delicious. The creamy texture from the beans adds flavour and a good source of protein and fiber. A perfect winter stew served with crusty bread.
This Hungarian cabbage stew is comforting, hearty, satisfying and so delicious. An easy one-pot meal that can be prepared the day before and this allows for all the flavours to become more intense. As well, each time it is reheated, it becomes more flavourful. The Hungarians would serve with sausage, meatloaf or a pork roast.
Whether your intentions are to use up vegetables that have been sitting in your refrigerator or you want a hearty, healthy and delicious vegetable stew. This Hungarian style cabbage and vegetable stew definitely covers all the bases.
Growing up on a farm cabbage was a staple in our home and Mom had numerous ways to make a meal out of cabbage. She would make Cabbage Rolls, Cabbage Soup with Meatballs or Caramelized Cabbage Noodles with Bacon, to name a few. Meals that keep on giving and that is why I continue making these amazing dishes.
WHY MAKE THIS RECIPE
- It is a meal in itself so flavourful and satisfying
- Loaded with vegetables making it healthy and nourishing
- Packed with calcium, potassium, fiber and protein
- This recipe makes a large pot to feed up to 6 servings
INGREDIENTS
- Extra virgin olive oil: recommend a good quality evoo
- Onion and garlic: they add a pungent and flavourful base for this recipe
- Vegetables: celery, carrots and potatoes: all add their own unique flavours and potatoes will create a creamy texture
- Hungarian sweet paprika: a spice with a sweet and rich paprika flavour and if you don’t have Hungarian sweet paprika, substitute with regular paprika
- Cabbage: only needed 1/2 of a cabbage, can always use a savoy cabbage for this recipe
- Vegetable broth: adds flavour or water can be added
- Seasonings: sea salt and pepper
- Beans: any white beans such as navy beans, Great Northern beans or cannellini beans
- Parsley: for garnishing
INSTRUCTIONS
Heat olive oil over medium heat, in a large sauce pot or Dutch oven, add onion, and sauté for about 3 minutes, then add garlic and sauté for another minute, long enough for the aroma to release. Add celery and carrots, cook for 2 more minutes and stir in paprika.
Then add potatoes, diced tomatoes, vegetable broth, cabbage, salt and pepper. Bring to a low boil, then reduce the heat to a simmer for 30 minutes, then add the beans and continue cooking the stew for another 15 minutes.
At this point the cabbage, carrots and potatoes are cooked and tender. The longer it simmers, the more flavourful it will become.
Serve the stew while it is hot and garnish with parsley. If you desired, add a dollop of sour cream or Greek yogurt.
A one-pot meal that makes a perfect weekday meal for a family and it can be made ahead. Serve it like I do, with crusty European or sourdough bread to scoop up all that delicious sauce. For extra protein, add more beans for a plant base meal or shredded roast pork or chicken.
SERVE IT UP WITH….
- Since it’s a stew which most often eaten on its own and for this recipe, serve it with a European crusty bread or sourdough bread.
- Sausage, will accompany with Hungarian kolbasz or Chorizo is optional
- Meatloaf or meatballs
- Pork roast or chops
- Roasted chicken, cut into pieces and add to the stew
STORING & REHEATING
Store in the refrigerator for 5-6 days in an airtight container with lid. To freeze this stew, place in a freezer friendly container with lid or ziplock bag for up to 2-3 months.
To reheat, add the stew to a pot and heat on the stove at a low temperature, stirring occasionally.
MEAT VERSION….I had some cooked Hungarin kolbasz in my refrigerator and added it to this stew. It offers flavour, additional protein and is more filling than the vegetable version. So feel free to add some sausage to this stew. You can cook the sausage in the same pan and then remove it before adding vegetables and then add it at while it is cooking. Another option is cook the sausage in a separate pan.
DID YOU MAKE THIS RECIPE, IF SO, PLEASE LEAVE A COMMENT AND RATING. MY READERS WOULD FIND IT HELPUFL TO READ YOUR FEEDBACK. THANK YOU, ROSE 🙂
Hungarian Cabbage and Vegetable Stew -Káposzta Pörkölt
Ingredients
Equipment
Method
- Heat olive oil over medium heat, in a large sauce pot or Dutch oven, add onion, and sauté for about 3 minutes, then add garlic and sauté for another minute, long enough for the aroma to release. Add celery and carrots, cook for 2 more minutes and stir in paprika.
- Then add potatoes, diced tomatoes, vegetable broth, cabbage, salt and pepper. Bring to a low boil, then reduce the heat to a simmer for 30 minutes, then add the beans and continue cooking the stew for another 15 minutes and until the cabbage, carrots and potatoes are cooked and tender. The longer it simmers, the more flavourful it will become.
- Serve the stew while it is hot and garnish with parsley. If you desired, add a dollop of sour cream or Greek yogurt.