Cabbage Paprikash
Cabbage Paprikash
Paprikash is a Hungarian stew made with paprika, the spice that gives the dish its distinctive flavor and red-orange color. It’s most commonly made with chicken but for this recipe we’re replacing it with roasted cabbage. There are many varieties of paprika, each with their own subtleties. Hungarian paprika typically has more heat, sweet paprika has less and smoked has a smoky and slightly sweet flavor. I used a combination of paprikas but ultimately, use what you have. Either way the sauce will have a deeply rich flavor that is creamy and delicious. Serve the cabbage paprikash with buttered noodles, mashed potatoes, rice or traditional Hungarian dumplings called Nokedli (similiar to spaetzle).
Serves 3
Ingredients
Medium (800g) Green Cabbage
1 medium (225g) Onion, sliced root to stem
4 cloves Garlic, minced
4 Tbsp (57g) Vegan Butter
4 Tbsp (35g) Flour
1-2 Tbsp (15-30ml) Oil for sautéing
2 cups (473ml) Vegan Chicken or Vegetable Broth
1/2 cup (60g) Vegan Sour Cream
2 tsp (4g) Smoked Paprika
2 tsp (4g) Paprika
2 tsp (4g) Sweet Paprika
Salt & Pepper to taste
1-2 Tbsp (4-8g) chopped Parsley for garnish
Cabbage Seasoning:
drizzle of Olive Oil
2 tsp (4g) Smoked Paprika
2 tsp (4g) Paprika
1/2 tsp (2g) Salt
Pepper to taste
Directions
1.Cut away the very hard end of the cabbage, then cut the head into wedges (you should get about 6). Place them onto a baking sheet and drizzle or brush with oil. Rub the paprika blend onto both sides. Bake at 400 for 25 minutes. Flip the wedges and continue baking for another 15 minutes or until fork tender.
2.While the cabbage is baking start the sauce. Heat the oil in a large pan on medium heat, sauté the onions and allow them to cook for 8-10 minutes or until they are translucent and soft.
3. Add in the garlic and cook for 1-2 minutes before adding the vegan butter. Once melted add in the flour and mix until everything is well coated. Cook while stirring for 2-3 minutes, before adding in the broth. Mix until incorporated and continue cooking until the sauce thickens.
3. Turn the heat to low and add in the vegan sour cream. Mix until well incorporated. Check for seasoning and adjust with salt & pepper if needed.
4. Add the roasted cabbage wedges to the pan and spoon the sauce over coating them completely. Turn the heat up to medium and heat through. Garnish with chopped parsley and serve with your choice of buttered noodles, mashed potatoes, rice or Hungarian dumplings and enjoy!
