Hungarian Cabbage and Potatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Originally made with lard, but we try to eat healthy and use oil. Ingredients:
1 head cabbage, shredded |
6 medium potatoes, peeled and diced |
3 tablespoons oil |
4 tablespoons flour |
1 garlic clove, minced |
1/2 teaspoon caraway seed |
1 teaspoon hungarian paprika |
salt |
pepper |
Directions:
1. Boil potatoes until half done.
2. 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.
3. 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.
4. 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.
5. Continue to simmer so flavors blend about 10 minute Season w/ salt and pepper to taste.
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