Ask your grandparents, and most probably they will tell you that when they were young, they did not have meat every day. Maybe once a week, on Sunday. It was not different in Hungary either, and this hearty cole (savoy cabbage) soup must have been one of the meat free dishes they had. I love it in itself, or with a tofu sausage.
You will need:
1 savoy cabbage (cole) (600-800 grams) washed, cut into small chunks
300 grams potatoes, peeled, cut into chunks
1 small onion grated or finely chopped
ground cumin, paprika, marjoram, salt, pepper
2 tablespoons of whole wheat flour
4 tablespoons of olive oil
Pour hot water over the cabbage to shrink the leaves. Then place it in a pot with the potatoes and water and boil until soft. (About 25 minutes). In the meanwhile pour oil in a pan over medium heat, saute onion, and slowly add flour, stirring continuously with a wooden spoon. Then slowly add cold water, and keep on stirring.You should get a smooth texture without lumps. This is what we will use to thicken the soup. When the cabbage and the potatoes are soft, add this floury mixture and stir well to avoid any lumps. Add salt and herbs to taste. Give it another 10 minutes on the heat. Serve it as a soup or as a main course.