| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Hungarian |
Hungary, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head Cabbage (2 lb);shredded |
| 6 |
md |
Potatoes; peeled and diced |
| 3 |
tb |
Lard |
| 4 |
tb |
Flour |
| 1 |
cl |
Garlic; minced |
| 1/2 |
ts |
Caraway Seed |
| 1 |
ts |
Paprika;Hungarian of course |
|
|
Salt and Pepper |
INSTRUCTIONS
LISA CRAWLEY TSPN00B
Cover potatoes w/ water; add salt and cook until half done. Add cabbage adn
more water if necessary to barely cover. Continue to cook gently until
cabbage is cooked but still crisp. Stir cabbage and potato now and then.
While cabbage and potato are cooking, melt fat in saucepan and add flour.
Cook over low heat, stirring constantly until mixture is light tan in
color. Remove from heat; add garlic, caraway seed and paprika; mix to
combine. When cabbage adn potato are cooked, add flour mixture to pot and
stir in quickly so lumps do not form. Continue to simmer so flavors blend,
about 10 min. Season w/ salt and pepper to taste. Good with hamburgers.
Serves 6-8.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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