🥬🍜 Hungarian Cabbage and Noodles (Káposztás Tészta)
Ingredients
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12 oz (340 g) egg noodles or wide pasta
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1 small head green cabbage (about 2 lb / 900 g), finely shredded
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1 large onion, thinly sliced
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3–4 tbsp oil or butter
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1 tsp sugar (optional, traditional)
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Salt, to taste
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Freshly ground black pepper, to taste
Optional additions
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Paprika (sweet Hungarian paprika is common)
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Crispy bacon bits (more traditional for adults, optional)
Instructions
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Cook the noodles
Boil noodles in well-salted water until tender. Drain and set aside. -
Caramelize the cabbage
Heat oil or butter in a large pan over medium heat.
Add onions and cook until soft and lightly golden.
Add cabbage, sprinkle with salt, and cook slowly, stirring often. -
Season and brown
Sprinkle in sugar (if using). Let the cabbage cook down and caramelize until soft and lightly browned—this takes about 15–20 minutes.
Season generously with black pepper (and a pinch of paprika if you like). -
Combine
Add the cooked noodles to the pan and toss everything together until well mixed and heated through. -
Taste and adjust
Add more salt or pepper if needed. Serve warm.
🍽️ How it’s usually served
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As a main dish for a simple meal
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As a side dish with roasted meats
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Some people like it sweeter, others very peppery—both are traditional!
If you want, I can also share a sweet vs. savory version, a quicker weeknight method, or a short cultural background on why this dish is so popular in Hungary.