HUNGARIAN NOODLES AND CABBAGE
I think anyone who likes cabbage will like this recipe. It is simple to make, uses everyday ingredients and yet is immensely satisfying.
Provided by Lalaloob
Categories Onions
Time 1h45m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
- Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.
GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION
This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Provided by Locally Grown
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 7h44m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
- Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
- Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
- Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
- Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
- Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.
Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g
HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)
Steps:
- Gather the ingredients.
- In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
- Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Nutrition Facts : Calories 392 kcal, Carbohydrate 23 g, Cholesterol 103 mg, Fiber 2 g, Protein 4 g, SaturatedFat 20 g, Sodium 346 mg, Sugar 2 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g
CABBAGE AND NOODLES - HUNGARIAN HALUSKI
Sauteed cabbage and egg noodles are a perfect pairing in this tasty side dish or meatless main dish. Once all the ingredients are combined in the skillet, it's ready to serve but for even more flavor, cover and bake in the oven for an additional 25 minutes to help all the flavors meld into the pasta for an even more flavorful bite.
Provided by Sally Humeniuk
Time 30m
Number Of Ingredients 13
Steps:
- Heat water in a large pot and cook the pasta according to directions. See recipe note #1 regarding different pasta choices. The pasta should cook while you prepare the other ingredients in next step. But watch the timing on the pasta if using gluten-free noodles as they'll be done before you're ready to add them into the cabbage mixture. NOTE: Save about one cup of your pasta water when you drain the noodles!
- In a large skillet, heat one tablespoon olive oil over medium high heat. Add sliced mushrooms and saute' until golden, about 5 minutes. If needed, add ½ tablespoon butter to help with browning. Add onions and cook, stirring occasionally, until onions are soft, about 3 minutes. Add chopped garlic and cook until fragrant, 30 seconds.
- Start with half of the cabbage and stir into the mushroom, onion mixture. Add one tablespoon of the butter and cook until the cabbage begins to brown. See recipe note #2 if wanting to add less oil. Add remaining cabbage and additional tablespoon butter. Add the granulated garlic and onion at this time and continue to cook, stirring until the cabbage has softened and browned around the edges.
- Once the noodles are al dente and drained (remember to save some of that pasta water), add the noodles a little at a time until you are happy with the ratio of noodles to cabbage. Add 1 teaspoon salt and ¼ teaspoon black pepper, less if desired, taste and add more if needed. Add the peas and stir to combine. If you want the dish to be a little "creamy", add some of the pasta water, about ¼ cup at a time until desired wetness is achieved.
- At this point, the recipe is delicious and may be served right out of the skillet. The cabbage and noodles are tasty for sure but to infuse even more flavor, place the mixture into a buttered large casserole dish or roasting pan, add up to ½ cup of the pasta water, cover with aluminum foil and bake in a preheated 300F degree oven for 10 minutes, remove the foil and continue to bake 15 minutes more. Baking in the oven helps to tenderize the noodles and cabbage a little more and infuses the onion and garlic flavors into the noodles. I highly recommend the baking step.
- Just before serving, whether you serve from the skillet or after baking in the oven, drizzle extra olive oil over the dish and sprinkle with the parsley just before serving. See recipe note # 4 regarding leftovers.
Nutrition Facts : Calories 266 kcal, Carbohydrate 36 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 446 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
HUNGARIAN CABBAGE WITH NOODLES
-Marjorie Werner, East Greenville, Pennsylvania
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste. , Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.
Nutrition Facts :
HUNGARIAN STYLE STUFFED CABBAGE
Provided by Geoffrey Zakarian
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
- Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
- Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
- Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
- Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
- Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
- Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
- Meanwhile, whisk together the sour cream, milk, Dijon and dill.
- Drizzle the sour cream sauce over the cabbage. Serve.
STUFFED CABBAGE
This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.
Categories feed a crowd winter comfort food dinner main dish meat
Time 2h
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
- For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
- Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
- In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.
- Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
- Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.
HUNGARIAN CABBAGE ROLLS
I learned to make this recipe from watching my grandma. The filling is also perfect for making stuffed green peppers. I usually make both and freeze several for a quick dinner on a busy day.
Provided by Laura Yoder
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Gently remove leaves from cabbage head and blanche in boiling water until tender enough to handle. Drain and cool.
- 2. Combine ground beef, onion, garlic powder, egg, rice, salt and pepper. Mix well.
- 3. Place a 1/2 a fist sized ball of meat in the middle of a cabbage leaf. Roll, tucking in sides. Place in a large casserole dish. Continue until all of the meat is used up. Lay remaining cabbage leaves over rolls.
- 4. Pour tomatoe sauce over cabbate rolls. Cover with foil and bake at 350 degrees for approx. 1 hour.
HUNGARIAN RAKOTT KAPOSZTA, CABBAGE CASSEROLE
This is a wonderful casserole especially served with spatzle and cucumber salad (both recipes are on Zaar under separate postings. This is a really inexpensive dinner to make and very good. It is tastiest if you make it one day refrigerate it and then reheat in a 325F until heated through
Provided by Bergy
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, medium heat, fry the onions and garlic in the butter until golden.
- Add caraway seeds.
- Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green.
- Stir in the dill and half the paprika.
- Place half the cabbage mixture in a 13x9" casserole dish, then put a layer of potato, cheese and apples.
- Cover with remaining cabbage mixture.
- Sprinkle with the vinegar and dust with the remaining paprika.
- Bake covered for 45 minutes 325F oven.
- Uncover and bake until the casserole is lightly brown, approximately 15 minutes.
- Let cool for a few minutes and serve with sour cream or yogurt on the side.
More about "hungarian cabbage bake food"
HUNGARIAN BEEF AND CABBAGE CASSEROLE - COOKTHINK
From cookthink.com
Servings 4Total Time 1 hr 15 minsCategory Main Course
- Preheat the oven to 375F.Prepare the vegetables: chop the cabbage, dice the onion and chop the fresh parsley. Heat the olive oil in a large sauté pan over high heat. When it is hot, reduce to medium heat and add the diced onions, pepper and 1/4 teaspoon of the salt. Cook until tender, for about 3 minutes. Add the paprika and cook for 2 more minutes.
- Add the ground beef, continually breaking it up in the pan and stirring to combine it with the onions and spices, 4 minutes. Move some of the beef mixture aside to make room for the tomato paste. Add the tomato paste and stir it in a small circle. When it darkens, stir it into the beef mixture. Add the fresh parsley and wine and cook 5 more minutes.
- Pour the onion and beef mixture into a large bowl. Put the sauté pan back over the heat and add the cabbage, rice, remaining 1/4 teaspoon of salt and a sprinkling of black pepper. Stir until the rice begins to toast, 2 minutes.
- Pour in the broth and cover. Cook until the cabbage wilts, 5 minutes, then remove the lid and let some of the liquid evaporate for 2 minutes.
TOLTOTT KAPOSZTA: HUNGARIAN STUFFED CABBAGE RECIPE
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4.1/5 (105)Total Time 2 hrs 15 minsCategory Dinner, EntreeCalories 160 per serving
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- Hungarian Mushroom Soup. This soup is thick, warm, and super satisfying. By sauteing the onions, garlic, and mushrooms in butter, you’ll release so much great flavor that has nowhere to go but into the soup.
- Hungarian Chicken Paprikash Recipe. The color of this dish might make you think it’s loaded with tomatoes, but it’s that Hungarian paprika giving life to the humble chicken thigh.
- Traditional Hungarian Goulash (Gulyás) If you’re going to try goulash, it should be this recipe. It’s the Hungarian national dish, after all! It may seem like nothing more than a stew, but it is so full of flavor and makes a beautiful change to boring old tomato or chicken noodle.
- Hungarian Cottage Cheese Spread (Körözött) You’ll see this cottage cheese spread served all over Hungary, and there are a number of different versions.
- Sausage Leczo / Lecso (Hungarian Vegetable Stew) The broth for this recipe is such a simple thing made from the juices of the vegetables, guaranteeing fresh flavors.
- Hungarian Layered Potato – Rakott Krumpli. I was a little skeptical with this one – layered potatoes with cheese, sausage… and boiled eggs? It seems a bit out there; I know.
- Hungarian Green Bean Soup Recipe. This soup is the perfect way to add some veggies to your meal, and it only needs half an hour from prep to table. I like using canned tomatoes since they come with lots of juice, but you can use fresh if they’re nice and ripe.
- Hungarian Cauliflower Soup. Hungary was making this soup before it was cool to use cauliflower! It’s creamy, fast, and can be made vegetarian-friendly if you leave out the ham.
- Hungarian Meatballs. Made using a mixture of pork and beef, these meatballs also incorporate onion, garlic, and peppers. They’re tasty and colorful! The sauce is a simple mix of canned tomatoes and crème Fraiche, but you can use sour cream or heavy cream too.
- Hungarian Poppy Seed Bread Pudding (Mákos Guba) Poppy seeds have a nutty and slightly citrusy flavor to them, which is why we like them in our lemon muffins.
CLASSIC HUNGARIAN STUFFED CABBAGE - HEALTHYUMMY FOOD
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Servings 6Total Time 3 hrsEstimated Reading Time 5 mins
HUNGARIAN STUFFED CABBAGE ROLLS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
4.4/5 (109)Total Time 3 hrs 45 minsCategory BeefCalories 228 per serving
- Place the wrapped heads in a freezer bag and freeze until solid, 12 to 18 hours (depending on your freezer).
- Allow at least 24 hours for the cabbages to defrost in the refrigerator. Be sure to place a shallow pan under them as they release a lot of water as they thaw.
RAKOTT KAPOSZTA, HUNGARIAN CABBAGE CASSEROLE - YEPRECIPES.COM
From yeprecipes.com
4.8/5 (10)Category Main DishesCuisine American/GlobalTotal Time 1 hr 30 mins
- Carefully remove the cabbage leaves from the head trying to keep them as intact as possible. Remove any stem or core parts from the leaves (Your end goal is to have large pieces of cabbage leaves with no hard parts or stems).
- In a small saucepan add the rice and 1 1/2 cups of water, bring to a boil over medium-high heat. Cover with a lid, reduce heat to low and cook for 10 minutes. Take off the heat and let rest 15 minutes. DO NOT REMOVE THE LID during any of this process.
- Place cabbage leaves in a large pot with 1/4 tsp salt and just enough water to cover the cabbage. Bring to a boil over medium-high heat and cook until cabbage is tender. Take off the heat and drain the cabbage, set aside.
- In a dutch oven or large pan cook the bacon, onion and garlic over medium heat until onion begins to brown and bacon begins to crisp, about 8 minutes. Add the pork, 1/4 cup water, 1/2 tsp salt, 1/4 tsp pepper, and paprika and cook until pork is cooked, stirring often, breaking up the ground pork and scraping the bottom of the pan with a wooden spoon to release any stuck on bits, about 6 minutes. Add salt and pepper to taste.
BEST HUNGARIAN STUFFED CABBAGE ROLLS RECIPE-TIMEA'S KITCHEN
From timeaskitchen.com
5/5 (1)Total Time 2 hrs 35 minsCategory Dinner, Lunch, Main CourseCalories 682 per serving
- 1.Unfold the leaves one by one and put them on top of each other.2.Peel the onions and finely chop them and put the rice in a strainer and rinse it in cold water and let it drain.3.Cut the smoked pork ribs into pieces so we could easily put them in the pot.
- 4.Heat the sunflower oil in a saucepan and fry the chopped onion. Season with a half teaspoon of sea salt and fry the onion until it softens and becomes glassy after, add the Hungarian sweet paprika powder.5.In a bowl, first put the minced meat over which we pour the rinsed and drained rice.6.Add the sauteed onion and season with freshly ground pepper, sea salt and vegetable mix for soups.7.Mix all the ingredients well with a wooden spoon or even by hand until you get a homogeneous paste.
- 8.Take a cabbage leaf in your palm and using a small knife, cut a thin sliver off the thickest central vein of each leaf.9.Holding the cabbage leaf in the palm, we put a spoonful of filling on the leaf, with which we will fill it.10.Fold the edges of the leaf over the filling and then roll the cabbage to the end of the leaf.11.Insert the ends of the roll inside with our finger and ready, we finished the first roll of stuffed cabbage.12.Continue like this until we finish filling all the cabbage leaves and we put them all on a plate one on top of the other.
- 13.Place a little sliced cabbage and a few pieces of smoked ribs on its bottom.14.Put the cabbage rolls one by one, starting from the edge of the pot inwards, leaving the middle of the pot for the ribs.15.Continue the arrangement until we finish all the rolls on the plate, putting sliced cabbage and pork ribs between them, and at the end, we cover with sliced cabbage.16.Pour cold water into the pot to cover the rolls.
HUNGARIAN FRIED CABBAGE AND NOODLES (HALUSKA ...
From unsophisticook.com
4.6/5 (26)Category Main DishesCuisine HungarianTotal Time 30 mins
- Melt the butter over medium heat in a large skillet. Add the shredded cabbage, sprinkle about 1/2 teaspoon salt over it, and give it a stir.
- Cover and cook over medium heat, stirring often, until the cabbage starts to wilt. At this point, you can remove the lid and turn the heat up to medium-high. Add the remaining 1/2 teaspoon of salt, and cook until the cabbage turns an amber color and starts to caramelize a bit.
- When the cabbage is done cooking, fold it into the cooked noodles. Season with additional salt and the pepper and serve!
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