Kaposzta Recipes

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HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)



Hungarian Cabbage With Noodles (Káposztás Tészta) image

Egg-rich Hungarian noodles combined with sautéed cabbage and onions are known as kaposztás tészta in Hungary-this recipe is a popular comfort dish.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch     Side Dish     Pasta

Time 50m

Yield 6

Number Of Ingredients 6

1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt, to taste
Freshly ground black pepper, to taste
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

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

HUNGARIAN RAKOTT KAPOSZTA, CABBAGE CASSEROLE



Hungarian Rakott Kaposzta, Cabbage Casserole image

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

1/4 cup butter
2 onions, cut in wedges
6 garlic cloves, minced
1 teaspoon caraway seed
8 cups firmly packed green cabbage, 1 inch pieces
1/2 cup fresh dill, chopped
1 tablespoon Hungarian paprika
2 potatoes, thinly sliced
8 ounces feta cheese, crumbled
3 apples, peeled, cored and thinly sliced
1/4 cup wine vinegar
sour cream or yogurt

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.

KOLOZSVARI RAKOTT KAPOSZTA



Kolozsvari Rakott Kaposzta image

This is the specialty from here in Cluj. The Romanian name is Varza a la Cluj. It's a heavy dish good for the winter. Truly delicious but somewhat complicated. For the more authentic version use pickled cabbage.

Provided by Transylmania

Categories     One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs cabbage, finely shredded (half or all should be pickled cabbage)
2 tablespoons butter
1 lb ground meat (pork is best)
1 onion, minced
2 garlic cloves, minced
3 tablespoons Hungarian paprika
salt and pepper
1 teaspoon ground caraway
1/2 cup minced fresh dill
1 cup rice
2 cups sour cream
1 (6 ounce) can tomato paste

Steps:

  • In a large pot melt 1 tbl. of the butter over medium heat. Add the cabbage, some salt and pepper, and 1 tbls. paprika. Saute for about 15 minutes, or until it softens a bit.
  • Set aside when finished.
  • While the cabbage is cooking,in a saucepan cook the 1 cup of rice in 2 cups of salted water. Set aside when finished.
  • Combine the meat with onion, garlic, half the dill, salt and pepper, and 1 tbl. paprika. Set aside.
  • Preheat the oven to 375.
  • In a large baking dish or casserole, melt the other 1 tbl. of butter. Put down 1 third of the sauteed cabbage.
  • Over the cabbage layer half of the rice, then half of the meat, then half of the sour cream. Put down another third of the cabbage then layer the other half of the rice and meat. Over the meat sprinkle the remaining paprika, the caraway, and some salt and pepper. Cover this layer with the remaining cabbage.
  • Spread the remaining sour cream over the cabbage and pour 1 cup of water into the casserole. Let this seep to the bottom.
  • Combine the tomato paste with 1/2 cup of water, to make a relatively thick sauce. Cover the whole casserole with this.
  • Bake the cabbage at 350 for about 90 minutes. The top should be a bit crusty and browned and there should be some bubbling.
  • Serve this with bread, pickles, and sour cream on top.

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