Ingredients Edit

• 1 head cabbage (2 lb); shredded
• 6 medium potatoes; peeled and diced
• 3 tbsp lard
• 4 tbsp flour
• 1 clove garlic; minced
• ½ tsp caraway seed
• 1 tsp paprika; Hungarian of course
• salt and pepper

Directions Edit

1. Cover potatoes with water; add salt and cook until half done.
2. Add cabbage and more water if necessary to barely cover.
3. Continue to cook gently until cabbage is cooked but still crisp.
4. Stir cabbage and potato now and then.
5. While cabbage and potato are cooking melt fat in saucepan and add flour.
6. Cook over low heat stirring constantly until mixture is light tan in color.
7. Remove from heat; add garlic caraway seed and paprika; mix to combine.
8. When cabbage and potato are cooked add flour mixture to pot and stir in quickly so lumps do not form.
9. Continue to simmer so flavors blend about 10 minutes.
10. Season with salt and pepper to taste.