INGREDIENTS

INSTRUCTIONS

WHITE ONION SAUCE
THE PAPRIKASH
For the white onion sauce, pour the oil into a high-sided 11 inch skillet
on medium heat and fry the onions for 2 minutes. Reduce the heat to low,
add the garlic and paprika, cover, and simmer for 10 minutes.
While the onion is simmering, pour the chicken stock into a medium-sized
saucepan on high heat and boil until reduced to 2 cups, about 10 minutes.
Remove from the heat, stir in the cornstarch slurry, return to the heat,
and boil for 30 seconds, until clear and thick, stirring constantly. Remove
from the heat and throw in a couple of ice cubes to drop the temperature
rapidly.
Spoon the yoghurt into a small bowl and stir gently until all the lumps are
gone. Slowly whisk the cooled chicken stock into the yoghurt, then pour it
into the skillet over the onions. Stir in the paprika.
To prepare the paprikash, pour at least 3 inches of water into a steamer
pot and bring to a boil. Place the potatoes in a steamer basket or tray,
sprinkle with the pepper, fit the basket into the pot, cover, and steam
until just tender, about 15 minutes.
Transfer the cabbage pieces to a steamer tray, separate well, and sprinkle
with caraway seeds, salt and half the paprika. If you are using a bamboo
steamer, you can place the steamer tray right on top of the potatoes, cover
and steam for 5 minutes. Lay the turkey pastrami on top of the cabbage,
cover, and steam for 5 minutes.
Combine the onion sauce with the steamed cabbage and pastrami, and heat
through, slowly over a low heat (do not boil it!)
To serve, place three slices of steamed potatoes onto each plate and spoon
the parprikash over the top, with a scattering of paprika and parsley.
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