Hungarian Savoy Cabbage Stew-Kelkáposta Fozelék

A traditional Hungarian stew of savoy cabbage, pork, and potato with Hungarian smoked sausage

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Unless we discuss Hungarian desserts, such as the renowned Dobos Torte with its stained glass-like caramel top or the various poppy seed and cherry pastries, among others, Hungarian fare isn’t very often a five-star restaurant plated affair. As a former chef in top-tier restaurants, I can state this as a fact.

But what the Hungarian (Magyar) cuisine lacks in visual appeal, it more than makes up for with deep, complex, and rich flavors. As a result, the food of my people is both simple peasant fare and a deeply soul-satisfying culinary experience.

Hungarian cooks, through generations, have mastered pulling the magic out of simple ingredients such as squash, beans, cabbage, and peppers. Countless dishes feature the primary ingredient as the star where the vegetable is the feature, and the addition of bacon, pork, or beef are the accompaniments.

This “stew” is one such dish. Savoy cabbage is a particular favorite of Hungarians. Its mellow, earthy, buttery flavor is unique. When paired with a bit of onion and garlic, then dressed with authentic Hungarian paprika, bumped up with pork, and/or traditional Hungarian smoked sausage, finished…