Hungarian Cabbage And Potatoes Recipes

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

POTATO DUMPLINGS AND CABBAGE / HUNGARIAN HALUSKA

Steps:

• 1. For the cabbage: shred the cabbage very fine. I use my food processor with the shredder attachment. If you prefer, you can just dice, slice, how ever you like.
• 2. Add oil to a large frying pan. Add the butter. Get pan heated through, and add your shredded cabbage and onion. You will want to saute the cabbage and onion until it browns. Having the heat on medium, as you do not want to burn it, only allow it to brown. (Dad said I could brown mine a bit more, as you can see in the pictures. Next time I will give it a bit more time to brown.) It caramelizes and packs maximum flavor! IF YOU ARE USING COTTAGE CHEESE: Omit the cabbge and add 1 pound of cottage cheese to the dumplings, warming it through.
• 3. FOR THE DUMPLINGS: Bring a large pot of water to a boil. Combine flour,eggs, salt and pepper,and water. Mix well. Add the shredded potato and mix well. It is a wet dough. Scrape this dough with a spoon into the boiling water. Make sure you dip the spoon into the boiling water. This will prevent the dough from sticking to the spoon. The dumplings will float to the top when they are done.
• 4. Drain the dumplings and add to the caramelized cabbage and onions. Stir to combine and to reheat.

HUNGARIAN CABBAGE AND POTATOES

Steps:

• Boil potatoes until half done.
• Add cabbage and more water if necessary, to barely cover. Continue to cook gently until cabbage is cooked but still crisp. Stir cabbage and potato now and then.
• While cabbage and potato are cooking melt oil in saucepan and add flour. Cook over low heat stirring constantly until mixture is light tan in color.
• Remove from heat; add garlic caraway seed and paprika; mix to combine. When cabbage adn potato are cooked add flour mixture to pot and stir in quickly so lumps do not form.
• Continue to simmer so flavors blend about 10 minute Season w/ salt and pepper to taste.

HUNGARIAN PORK AND POTATOES

Steps:

• Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
• Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
• Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.