Savoy & potato stew

by LocalTable 22 March, 2018 0 comment

Sad but true, I also have not very fond childhood memories of eating cabbage. Look, the fact is, I grew up in Anglo Australia in the 70s and 80s and cuisine was still pretty much stuck back in The Empire Days. Boiling and grilling with a bit of baking was about it.

But that’s why I’ve been enjoying making the dishes for these recipes. Some of them are favourites of mine since I started working out how to cook stuff that I liked and some of them are new to me. Cooking something new can be a bit of a gamble, which is what this was. I wanted to cook something using cabbage, potato and leek. I found a Hungarian stew called Kelkáposzta főzelék (warning: DO NOT do a Google image search on that) and it made me strangely curious, because it’s basically boiled cabbage, but better, so I chose it.

I didn’t have the right spice in the pantry, so I improvised a bit and even though I ended up overcooking it and it didn’t look much more appealing than the photos of it on the interwebs, it actually tasted pretty good! I also pan-fried some chicken breast coated in dukkah and they went well together. Now I’ve cooked it once, I’d change a couple of things, so I’ve written the recipe to incorporate those changes, which means it’s not fully tested. But I reckon it would be better the way I’ve described it below.

Fraser (Flood & Drought) grew the Savoy in this recipe. He said he grows two types of cabbage: one that’s good to eat raw, the Sugarloaf, and this one that’s good for cooking. So here it is, a really good rainy night comfort food sort of dish that’s not quite a Hungarian cabbage stew (and yes, it was cold and raining when I ate this, hello autumn).

Savoy & potato stew

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 2 big blobs of butter
  • 1 leek, sliced
  • 2 cloves garlic, minced
  • 1/2kg potatoes, scrubbed and diced
  • half a Savoy cabbage, thinly sliced
  • 1l water
  • 1 tablespoon cardamom powder
  • 1/2 tablespoon cumin powder
  • 2 more big blobs of butter
  • 2 tablespoons flour
  • 1-2 tablespoons sweet paprika powder
  • salt to taste

Instructions

  1. Melt the butter over a low heat in a soup pot.
  2. Gently sautée the leek and garlic until soft, about 5-10 minutes.
  3. Add the potato, cabbage and water and stir through. You can reduce the amount of water to add, if you like, but this dish is meant to be quite liquidy. I drained some off when I served it.
  4. Stir in the cardamom and cumin, salt to taste, then simmer until the potatoes are tender, about 15-20 minutes.

While the stew is cooking, prepare the roux (basically a thickener).

  1. Melt the extra butter in a pan and stir the flour to make a paste. Mix well and constantly.
  2. After a couple of minutes, start adding some of the water from the stew to the paste, a tablespoon or two at a time, stirring constantly until it reaches a nice saucey consistency, not too runny and not too thick.
  3. Take it off the heat and stir in the sweet paprika.
  4. Pour the roux into the soup pot and simmer for another 2 minutes.
  5. Serve as a side dish, or as a stew on its own.

Notes

A waxy potato would be best in this recipe, but I only had Sebago at the time I made this one. They were OK, but I overcooked them slightly and Sebagos are less forgiving.

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