🥔 Savoy Cabbage and Potato Stew
🛒 Ingredients:
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1 small head Savoy cabbage, core removed, shredded
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1 lb (about 3 medium) waxy potatoes, peeled and diced
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1 medium onion, chopped
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2 cloves garlic, minced
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4 cups vegetable or chicken broth
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2 tbsp olive oil or butter
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1 tsp caraway seeds or 1/2 tsp cumin (optional, for a warm earthiness)
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1 tsp thyme (fresh or dried)
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Salt and black pepper to taste
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Optional: 1–2 carrots, sliced; chopped parsley; lemon juice or vinegar for brightness
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Optional (non-veg): sliced smoked sausage, bacon, or pancetta
🍲 Instructions:
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Sauté aromatics:
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Heat oil or butter in a large pot over medium heat.
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Add chopped onion (and bacon or sausage if using). Cook until soft and starting to brown, about 5–7 minutes.
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Add garlic, thyme, and caraway (if using), and sauté for another minute.
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Add potatoes and broth:
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Stir in diced potatoes and pour in broth. Bring to a boil, then reduce to a simmer.
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Cook uncovered for about 10–12 minutes.
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Add cabbage:
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Stir in shredded Savoy cabbage. Simmer for another 15–20 minutes, until cabbage is tender and potatoes are cooked through.
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Season and serve:
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Season with salt and pepper to taste.
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Add a splash of lemon juice or vinegar to brighten the flavors, if desired.
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Garnish with fresh parsley or a drizzle of olive oil.
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🍞 Serving Suggestions:
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Crusty bread or buttered rye toast
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Topped with a poached egg
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With a dollop of sour cream or Greek yogurt
Want a creamy version, a German-style take with bacon and mustard, or a slow cooker adaptation?
