2 lb savoy cabbage, 1 level tablespoon salt, 2-3 cloves of garlic, 1/2 teaspoon ground caraway seeds, 3 medium potatoes (little over 1/2 lb), 3 tablespoons oil, 2 tablespoons pastry flour, 1 teaspoon sweet paprika, 1/2 teaspoon ground black pepper, 1 heaping teaspoon marjoram
Cut the cabbage in half, remove the stem. Wash in cold water and strain. Cut into large (1 1/2”) cubes or long strips. Mix into boiling water then strain. (If the cabbage is young and tender, leave this step out.) Put it into a pot again, and cover with water (about 3 cups). Add the salt, crushed garlic and caraway seeds. Peel the potatoes and cut into 3/4” cubes. Add to the cabbage. Bring the water to a boil over high heat, reduce heat and cook, covered for 30 minutes until tender. In the meantime heat the oil, add the flour and cook, stirring, until light brown. Pull to the side and let it cool. Add a bit of the cooking water, mix until smooth. When both the potato and the cabbage are done, mix in the thickening and boil for 2-3 minutes. Finally add black pepper and marjoram to taste.
– For a richer dish, layer the cabbage with meat. Cook the cabbage until half done, remove the leaves. Mix the minced meat with spices as desired. Layer the cabbage leaves, meat mixture and steamed rice in a deep caserole, sprinkle with sour cream and bake in medium – hot oven.
Preparation time: 40 minutes
One serving: 1108 kJ/265 kcal