Braised White Cabbage with Mushrooms and Potatoes

White cabbage, button mushrooms and potatoes simmer slowly with paprika and caraway into a thick, warming stew. With a dollop of sour cream, it becomes a filling winter dish.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g White cabbage
• 600 g Floury potatoes
• 300 g Button mushrooms
• 250 g Carrots
• 2 pc Onions
• 2 pc Garlic cloves
• 2 tbsp Cooking oil
• 30 g Butter
• 20 g Wheat flour
• 500 ml Water
• 1 tsp Sweet paprika powder
• 1 tsp Caraway, ground
• 1 tsp Dried marjoram
• 2 pc Bay leaves
• 150 g Sour cream
• 1 tbsp White wine vinegar
• Salt
• Black pepper, freshly ground

Method

1. Quarter the white cabbage, remove the core and cut the cabbage into fine strips.
2. Peel the potatoes and cut them into cubes of about 2 cm. Peel the carrots and slice them thinly.
3. Clean the mushrooms and slice them. Finely dice the onions and garlic.
4. Heat the oil in a large pot and sear the mushrooms over high heat for 5 minutes, until the liquid has evaporated. Remove them.
5. Melt the butter in the pot and sweat the onions and carrots for 5 minutes until translucent. Add the garlic and sweat briefly.
6. Sprinkle the flour over the vegetables and cook for 1 minute, stirring. Stir in the paprika powder and caraway.
7. Add the white cabbage, potatoes, water, bay leaves and marjoram. Cover and braise over medium heat for about 30 minutes, until the cabbage and potatoes are soft.
8. Return the mushrooms to the pot and let them cook uncovered for another 5 minutes.
9. Remove the bay leaves and season with vinegar, salt and pepper.
10. Divide the stew among plates and add a dollop of sour cream to each.