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Hungarian Paprika Sausage Stew with Cabbage
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Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced into rounds
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Hungarian paprika
  • 1 small head green cabbage, shredded
  • 2 medium potatoes, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until lightly browned on both sides, about 5 minutes.
  • Add the chopped onion and minced garlic to the pot. Stir and cook until the onion softens, about 4 minutes.
  • Stir in the Hungarian paprika and cook for 30 seconds to release its flavor.
  • Add the shredded cabbage, diced potatoes, diced tomatoes with their juice, chicken broth, and bay leaf. Stir everything together.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, or until the potatoes and cabbage are tender.
  • Remove the bay leaf. Taste and season with salt and black pepper as needed before serving.

Notes

Shred the cabbage finely so it softens evenly during the simmer. If the stew thickens too much as it sits, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and taste even better the next day as the flavors settle.
Course: Main Course
Cuisine: Hungarian
Equipment: Large Pot, Cutting Board, Knife