Cabbage and Potato Stew
A comforting vegetable stew enriched with sweet paprika and caraway
Why This Recipe Works
This rustic stew relies on the combination of caraway and sweet paprika to transform humble root vegetables into a deeply savory meal. Simmering the cabbage until it is fully tender creates a silky texture that perfectly balances the hearty potatoes.
Instructions
Melt the butter in a Dutch oven over medium heat. Add the onion and salt, and cook until the onion has softened and turned translucent, 5 to 7 minutes.
Stir in the garlic, caraway, thyme, and paprika. Cook until fragrant—this happens quickly, and the spices should smell toasted but not smoky.
Pour in the wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Simmer until the liquid has nearly evaporated, about 1 minute.
Stir in the broth, cabbage, potatoes, carrots, and bay leaf. Bring the liquid to a boil, then cover the pot and reduce the heat to a gentle simmer.
Cook until all the vegetables are tender when pierced with a fork, about 30 minutes.
Discard the bay leaf. Season the stew with salt and pepper to taste, then stir in the fresh dill.
Ladle the stew into individual bowls and top each portion with a dollop of sour cream. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
