Another recipe from my childhood... This can either be made sweet by omitting the sauerkraut or sour by using it. Either way it is a wonderful stew for winter days... and healthy too as you can actually add any veggies you want to this basic recipe. It is devine with crusty bread and even if you are not a fan of cabbage, try this!!!
1Sauté the onion in the oil on medium heat till soft and jammy looking. You can add some water now and then if you feel it is going to brown too much.
2Add the garlic and the meat. If you are using raw meat it will take time to cook through till it is falling apart and oh so tender and falling off the bones. If you are using just the salami/sausage or a mix of both add them and cook till tender.
3Add the potato, the cabbage (and if you are making the sour version add the sauerkraut too), parsley and stir till the cabbage starts to wilt… add enough water to cover it and salt to taste.
4In another pot put the flour and enough oil to make a toothpaste thick roux and cook till it changes colour to a lighter shade. Then add paprika and stir till spice is toasted and fragrant. Pour roux over the cabbage soup and stir through, bring to a boil and this should thicken it and add a nice Hungarian taste to it via the paprika
5Serve with a dash of sour cream if you like… Or as is and have crusty bread with it.