Savoy cabbage stew with potatoes and garlic

Tip: tap a step to mark it as done.

1. Prepare the cabbage

   Remove any damaged outer leaves from the cabbage, quarter the head, and cut out the core. Slice the leaves into strips about 1 cm wide and rinse them in a colander. Peel the potatoes and cut them into small cubes.

2. Cook the vegetables

   Place the cabbage and potatoes in a pot, add 300 ml water, and season with the salt and caraway seeds. Cover and simmer over low heat for 15–20 minutes, until both the cabbage and potatoes are tender. Stir occasionally.

3. Make the roux

   Melt the butter in a smaller saucepan and sauté the finely chopped onion for 3 minutes. Add the flour and cook, stirring constantly, for 1–2 minutes to make a light roux. Gradually pour in the cold milk, whisking until smooth.

4. Thicken the stew

   Pour the roux and milk mixture into the cabbage and cook, stirring constantly, for 5 minutes, until the stew thickens. For a thicker stew, mash some of the potatoes against the side of the pot.

5. Season and serve

   Stir in the crushed garlic, black pepper, and nutmeg, and adjust the salt to taste. Serve with a sunny-side-up egg, a frankfurter, or a pan-fried ground meat patty, along with bread.

Tip: Stir the garlic into the hot stew without cooking it further, as boiling would dull its distinctive aroma. The stew thickens as it cools, so thin it with a little milk when reheating.

This recipe was translated from the Slovak original: Kelový prívarok so zemiakmi a cesnakom