Hungarian Braised Cabbage Stew

Clean the savoy cabbage by removing outer leaves, cut it in half, remove the core, then slice it into thin strips. Peel and dice the potatoes. Finely chop the onion and mince the garlic.

Heat the oil or lard in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 5-7 minutes). Add the minced garlic and cook for another 1 minute, being careful not to burn it. Remove the pot from the heat, stir in the sweet paprika powder and ground caraway seeds.

Return the pot to the heat. Add the sliced savoy cabbage and diced potatoes. Pour in the water or broth, season with salt and pepper. Bring to a boil, then cover and simmer over low heat for about 20-25 minutes, or until the cabbage and potatoes are tender. Meanwhile, in a small bowl, mix the flour with the sour cream, then gradually add some hot liquid from the stew to temper it. Pour this tempered sour cream mixture into the stew while stirring constantly, and cook for another 5-10 minutes until it thickens. If desired, add a little vinegar to enhance the flavor.

Taste and adjust seasonings with salt, pepper, or vinegar if needed. Serve hot, either on its own or with roasted meat or meatballs.