Photo will come later.

It was punishment. I hated it as a kid; I truly, truly hated it. So much so, I never made it, except when I was expecting and then each time only once. At a certain point in my pregnancies, I got an overwhelming urge to have some kelkáposzta főzelék. I remember rushing off to the store and cooking it and eating it out of the pot half-cooked, I could not wait for it to finish. I polished off an entire savoy cabbage this way. After that kelkáposzta főzelék was gone, it was not on my agenda until the next pregnancy. I called it the prego dish.

No more babies and now that I can cook; I make an awesome kelkáposzta főzelék. I made it for dinner again last night, it was too dark for a photo, but hey, the dinner was delicious. The recipe makes exactly two főzelék dinners. I know why I hated it; grandma’s wasn’t very good. She had her strengths, but kelkáposzta főzelék was not her strong suit.

4 cups of thinly sliced savoy cabbage [tough center stem removed]
2 potatoes, diced
1-1/2 cups chicken stock
1 pinch caraway seeds
salt and pepper to taste
4 thick slices of bacon
1/4 cup of diced onion
1 clove of garlic, minced
2 Tbsp flour
1/2 tsp Hungarian paprika

• Wash and thinly slice the savoy cabbage.
• Peel and chop the potatoes.
• Place the cabbage in a medium sized pot and add cold water just covering the cabbage.
• Quickly bring to the boil.
• Boil for 2 minutes and then drain.
• Discard liquid and put the cabbage back into the pot.
• Add the diced potatoes.
• Add the chicken stock.
• Add the caraway seeds, salt and pepper to taste.
• Bring to the boil.
• Reduce heat, cover pot and slowly simmer until potatoes are tender.
• Meanwhile slow fry the bacon in a non-stick fry pan. Do not fry it to a crisp.
• Dice the onion and mince the garlic.
• When the bacon has a nice golden color on both sides, remove and set aside.
• Add the onions and the garlic to the bacon fat and sauté until translucent.
• Add the flour and stir. Cook for 1 minute.
• Stir in the paprika.
• When the potatoes and the savoy cabbage are soft, add the onion mixture to the pot.
• Gently stir and slowly simmer for one more minute.
• Remove from heat and serve in deep pasta dishes.
• Arrange the fried bacon on the top and serve with a slice of rustic bread.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!