Hungarian Cabbage Paprikash

Here’s a traditional-style Hungarian Cabbage Paprikash 🥬🌶️
It’s simple, cozy, and full of paprika flavor.

Ingredients

• 1 medium head green cabbage, thinly sliced

• 1 large onion, thinly sliced

• 2 tbsp oil or butter

• 1–1½ tbsp sweet Hungarian paprika (important!)

• 1 tsp caraway seeds (optional but traditional)

• Salt & black pepper to taste

• ½ cup water or vegetable broth

• Optional: ½ cup sour cream (for serving or stirring in)

Instructions

1. Heat oil or butter in a large skillet or pot over medium heat.

2. Add onions and cook until soft and lightly golden (8–10 minutes).

3. Remove pan briefly from heat and stir in the paprika (this prevents bitterness).

4. Return to heat, add cabbage, caraway seeds, salt, and pepper.

5. Pour in water or broth, stir well.

6. Cover and simmer on low for 30–40 minutes, stirring occasionally, until cabbage is tender and slightly silky.

7. Taste and adjust seasoning.

Serving Options

• Serve warm with egg noodles, dumplings (nokedli), or potatoes

• Add a spoon of sour cream on top

• Great alongside pork chops, sausage, or roast chicken

Variations

• With Protein: Add sliced smoked sausage or bacon with the onions

• Creamy Version: Stir sour cream in at the end (don’t boil)

• Tomato Twist: Add 1–2 tbsp tomato paste with the paprika

If you want, I can:

• Make it more authentic Hungarian

• Adapt it for slow cooker

• Turn it into a main dish

• Adjust spice levels or ingredients you have on hand