Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Head Cabbage (2 lb);shredded |
| 6 mediums | Potatoes; peeled and diced |
| 3 tablespoons | Lard |
| 4 tablespoons | Flour |
| 1 clove | Garlic; minced |
| ½ teaspoon | Caraway Seed |
| 1 teaspoon | Paprika;Hungarian of course |
| \N \N | Salt and Pepper |
LISA CRAWLEY TSPN00B
Cover potatoes w/ water; add salt and cook until half done. Add cabbage adn more water if necessary to barely cover. Continue to cook gently until cabbage is cooked but still crisp. Stir cabbage and potato now and then. While cabbage and potato are cooking, melt fat in saucepan and add flour. Cook over low heat, stirring constantly until mixture is light tan in color. Remove from heat; add garlic, caraway seed and paprika; mix to combine. When cabbage adn potato are cooked, add flour mixture to pot and stir in quickly so lumps do not form. Continue to simmer so flavors blend, about 10 min. Season w/ salt and pepper to taste. Good with hamburgers. Serves 6-8.