Káposzta
Onion is softened in lard or oil, paprika blooms off the heat, then shredded cabbage goes in with a splash of stock and a pinch of sugar. The cabbage is cooked slow and covered until it has collapsed into something silky and savoury-sweet, sharpened at the end with a hit of vinegar. A spoonful of sour cream stirred through at the end is optional but traditional in many homes.
