Cabbage Stew

Baby It’s Cold Outside, Let’s Have A Bowl of …. Stew? Soup?

Seriously, the next dish Imma share you the recipe, I have been making it for the last 15 years and I still don’t know exactly whether it is a soup or a stew 😂😂😂😂

It is a Hungarian dish which is categorized as fozelek which translated to a cross between stew and soup. See, confusing 😂

We had freezing rain throughout the day, almost late getting my 7 yo from school as we had to scrub the car’s windshield first and it was rather thick 😅 So we thought it’d be nice to eat something warm for dinner, like chili, soup, or stew.

This following ‘stew’ is called Paradicsomos Kaposzta or in English, Cabbage Stew. Easy to make, ready in 30 minutes max, and can be served as is or with added ‘meat’ (sausage, ham, meatballs), toast, and vegan sour cream.

Let’s see how I made this ‘stew’ 😉

Ingredients

• 1 head of cabbage, slice thinly, rinse
• 1/2 of an onion, slice thinly
• 1-2 tbsp olive oil
• 1 tsp fennel or caraway seeds
• 1 can crushed tomatoes (796ml)
• 1 box of veggie broth (mushroom broth is also awesome, even pho broth works)
• 2 veggie bouillon cubes
• 1 1/2 tsp fennel/caraway seeds
• 1/2 tbsp sugar
• Vegeta powder to taste (if not salt)

How to

• Heat oil, saute onion until soften, then stir in fennel, cook until fragrant
• Stir in sliced cabbage, cover and cook on high for 8-10 minutes (until soften), stirring occasionally
• Stir in 1 tsp of the additional fennels
• Pour crushed tomatoes and broth, cover, cook for 10 minutes (to boil)
• Lower heat to medium, uncover stir in the rest of the fennels, bouillon cubes. Cover back and cook for 6 minutes. Meanwhile prepare roux, if lazy like me, just dissolve 2 tbsp flour in enough water
• Uncover pot, pour in ‘roux’, stir quickly (it will thicken the stew/soup, a little), season and let cook for 2-3 minutes.

Enjoy!

Print Recipe

Paradiscomos Kaposzta

cabbage stew

Servings: 0

Ingredients

• 1 head of cabbage slice thinly, rinse
• 1/2 of an onion slice thinly
• 1-2 tbsp olive oil
• 1 tsp fennel or caraway seeds
• 1 can crushed tomatoes 796ml
• 1 box of veggie broth mushroom broth is also awesome, even pho broth works
• 2 veggie bouillon cubes
• 1 1/2 tsp fennel/caraway seeds
• 1/2 tbsp sugar
• Vegeta powder to taste if not salt

Instructions

• Heat oil, saute onion until soften, then stir in fennel, cook until fragrant
• Stir in sliced cabbage, cover and cook on high for 8-10 minutes (until soften), stirring occasionally
• Stir in 1 tsp of the additional fennels
• Pour crushed tomatoes and broth, cover, cook for 10 minutes (to boil)
• Lower heat to medium, uncover stir in the rest of the fennels, bouillon cubes. Cover back and cook for 6 minutes. Meanwhile prepare roux, if lazy like me, just dissolve 2 tbsp flour in enough water
• Uncover pot, pour in ‘roux’, stir quickly (it will thicken the stew/soup, a little), season and let cook for 2-3 minutes.