Gerslis Lucskos Káposzta aka Sour Cabbage Stew with Barley 🥬

A dish you didn’t know you’d adore. It’s simple, cozy, and incredibly flavorful.✨ Even better, it keeps perfectly in the fridge for over a week, and somehow tastes even better the next day.

Everyone is learning the art of fermentation these days… but once your jars are full of tangy cabbage, the real question is: what do you cook with it? This glorious, rustic stew is one of the best answers.

Lili's One Pot Dish Recipes: Sour Cabbage Stew with Barley

Here’s how 💃🏻

Ingredients:

🧅 1 onion

🥬 1 kg sour cabbage (fermented cabbage / sauerkraut)

🧄 2 large cloves garlic

🌾 A handful of barley

🍃 4 bay leaves

⚫ Whole peppercorns

🌾 1 tbsp flour

🌶️ 1 tbsp paprika powder

🌱 1 tsp caraway seeds (whole or ground)

💧 Water

🌭 Optional: grilled sausage to serve on top

Method:

1. Chop the onion into half-moons and slice the garlic thinly.

2. Heat a little oil in a large pot or deep pan.

3. Add the onion, garlic, and bay leaves and sauté for a few minutes until fragrant and slightly softened.

4. Stir in 1 tbsp tomato paste and cook briefly.

5. Add the sour cabbage and mix well.

6. Add the barley, paprika powder, flour, peppercorns, salt, and caraway seeds. Stir everything together.

7. Pour in about 1 cup of water, bring to a boil, then reduce the heat.

8. Cover and let it simmer gently for about 1 hour, stirring occasionally. Add a bit more water if needed.

Serve hot with fresh bread, and top with grilled sausage if you like. A humble dish, full of flavor, is proof that the simplest ingredients can create something super special ❤️

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