Savoy Cabbage

To prepare a delicious sautéed cabbage with potatoes, we start by cutting the cabbage into larger pieces to maintain its crunchy texture. We take a spacious pot, in which we add the chopped cabbage along with the peeled and uniformly diced potatoes. It is important that the potato pieces are of similar sizes to cook evenly. We cover the ingredients with water, ensuring there is enough to cover the vegetables. To this mixture, we add ground cumin, which will give the dish a special aroma, and salt to taste.

After preparing the pot, we put on the lid and let it boil over medium heat, stirring occasionally, until the cabbage and potatoes become soft and the flavors combine harmoniously. This process takes about 25-30 minutes, depending on the thickness of the cabbage and potato pieces.

In the meantime, we prepare the roux. In a pan, we heat a little oil, adding three tablespoons of flour. It is essential to stir constantly to achieve a golden color without burning the flour. When the flour is browned, we add the crushed garlic, which will give the dish a strong aroma and savory taste. After the garlic releases its aroma, we add the paprika, stirring quickly to avoid burning it.

Once the roux is ready, we take a few ladles of the liquid formed in the pot with cabbage and potatoes and gradually add it over the roux, stirring vigorously to prevent lumps from forming. This technique will help to homogenize the ingredients. After obtaining a homogeneous mixture, we pour everything back into the pot over the cabbage and potatoes, mixing well to ensure the roux is evenly distributed.

We let everything boil for another five minutes so that the sauce thickens slightly and the flavors intensify. Finally, we can adjust the salt and pepper to taste, and our dish is ready to be served. This sautéed cabbage with potatoes is perfect alongside a serving of warm polenta or as a side dish to meat, being a delicious and comforting choice for any meal. Enjoy your meal!