Ingredients2 Hungarian smoked sausages (Kolbász)500 g white cabbage, thinly sliced2 medium potatoes, diced1 onion, finely chopped2 cloves garlic, minced2 tbsp vegetable oil or lard1 tbsp sweet Hungarian paprika2 tbsp tomato paste400 ml water or chicken stock1 tsp caraway seeds1 bay leafSalt and black pepper, to taste1 tsp sugar, optional1 tbsp chopped fresh parsleyInstructionsHeat the oil in a large pot over medium heat. Add the chopped onion and cook until soft and lightly golden.Add the garlic and paprika. Stir for about 20 seconds, being careful not to burn the paprika.Add the tomato paste, diced potatoes, cabbage, caraway seeds, and bay leaf. Mix well.Pour in the water or stock and season with salt and black pepper.Cover and simmer for 25–30 minutes, until the potatoes and cabbage are tender.Add the sausages on top and continue cooking for another 10–15 minutes, until they are heated through and the flavors have blended.If desired, add a small amount of sugar to balance the tomato sauce.Remove the bay leaf, sprinkle with fresh parsley, and serve hot.🇭🇺 Serving SuggestionServe with fresh crusty bread, pickles, or a spoonful of sour cream for a traditional Hungarian-style meal.
