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Savoy cabbage and potato pottage

In central Europe this Savoy cabbage and potato pottage is one of the most popular vegetable stews during the winter season (in Hungary it's called calledKelkáposzta főzelék). They eat this very thick, hearty soup with grilled sausages, meatballs, boiled gammon or frankfurters. In most recipes flour is used as a thickening agent but my version is more healthy and gluten-free as I just mash some of the potatoes which makes it nice and thick.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium Savoy cabbage
  • 4-5 medium potatoes
  • 1 small onion chopped
  • 2 cloves of garlic chopped
  • 1 tsp caraway seeds
  • 1 bay leaf
  • salt and pepper
  • 1 Tbsp olive oil
  • 1-2 Tbsp of Sour cream or Greek yoghurt

Method
 

  1. Wash and peel the potatoes, cut into 3 cm thick cubes.
  2. Wash the cabbage leaves, cut off the stalk end and cut into strips of about 1 cm wide.
  3. Heat the oil in a saucepan and fry the onion till soft. Add the garlic, caraway seeds and the potato pieces. Stir for a few minutes, then pour in enough water to cover.
  4. Add bay leaf and season to taste.
  5. When the potato is half-cooked, add the cabbage strips and simmer under cover for about 15 minutes.
  6. Most of the potatoes should be well cooked by now and broken up. Using a fork, or hand blender, mash some of the potatoes until the soup is thick but still chunky.
  7. Remove the bay leaf and serve with Sour cream or Greek yoghurt.