While visiting a Hungarian friend recently, I was served a traditional Central European dish called kelkaposzta fozelek . "Try this," said Eva Szoboszlai. "It's one of my favorite dishes and it's very healthy." It was a delicious vegetable stew made up of savoy cabbage, potatoes and seasonings.
Our low-fat version of this recipe uses nonfat chicken broth, rather than water or a high-fat stock, for flavor. Also, only a minimum amount of butter is used for sauteing, to keep the fat low. Kelkaposzta fozelek is delicious served with a dollop of nonfat sour cream and a sprinkle of Hungarian paprika. Don't worry about any leftovers; it tastes even better the second day.
CABBAGE AND POTATOES ( Kelkaposzta Fozelek )
1 onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 (2-pound) head savoy cabbage, shredded
3 (14-1/2 ounce) cans fat-free chicken broth
2 baking potatoes, peeled and cubed
1 teaspoon paprika