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Paradiscomos Kaposzta

cabbage 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

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.