Cabbage and Noodles (Káposztás Tészta)
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- This is simple but delicious comfort food made with just a few ingredients. Earlier it was the poor man's food as cabbage and pasta has always been available, but it's still a favorite dish in Hungarian households. We usually eat this as a main course, but it's also a great side dish for roast duck.
The key thing to make this food right is to caramelize the cabbage slowly until it's sweet, soft and dark brown. (it's not a problem - or even better if it over-browns in a few places)
There are two way to eat this: seasoned with salt and lots of black pepper, or with confectioners sugar sprinkled over. (I prefer the first one :D)
Ingredients (for 4-6)
2 lb (900 grams) cabbage (outer leaves removed)
1 lb (450 grams) dry noodles (square shaped)
1 tbsp salt
4 tbsp vegetable oil
2-3 tbsp sugar
freshly ground black pepper
Optional:
Confectioners sugar for serving
1. Cut the cabbage head into quarters, leaving the core in. (it'll help to hold the cabbage leaves together while grating)
2. Grate the cabbage with a grater or you can use a chopper /in that case, remove the core and chop the cabbage into pieces/
3. Sprinkle the grated cabbage with salt, mix with your hands and set aside for 25-30 minutes until it releases its juices.
4. Squeeze the water from the grated cabbage and reserve the juice for later use.
5. Heat the oil in a large pan, add the sugar, stir it well then caramelize it on medium-low heat
6. When the sugar is nicely browned add the cabbage into the pan and stir them together. Pour in a little from the reserved juice then mix well.
7. (Don't panic if you see the caramelized sugar becomes solid again from the cold cabbage- it'll dissolve during cooking)
8. Cover the pan and cook on low heat for about 30 minutes - don't forget to stir it sometimes!
9. Meanwhile cook your noodles in boiling salter water according to your packet instruction.
10. Drain it in a colander then wash it under cold running water. Let it drain.
11. Remove the lid from the pan and continue to cook the cabbage until all the liquid has evaporated, and the cabbage is soft and dark brown. Season it with lots of freshly ground black pepper.
12. Now, add the cooked noodles and gently stir them together (while the pan is still on low heat). Mix until the cabbage and the noodles are well combined.
13. It's ready! Serve it with more ground black pepper, or if you have sweet teeth sprinkle some confectioners sugar on top.
14. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2018 - (all rights reserved)/
I was born in Romania in Transilvania there were so many Hungarian people in my city. My mother made us so many Hungarian dishes even this one. Now that she is gone I am so Happy to see this recipe and one day I would like to make it for my children that were born in Canada and don’t know of this delicious food
I'm very happy that you like my channel - I hope my recipes will help to make some Hungarian dishes. Please let me know if there is any recipe you'll like to see.
What a nice message :) Hello to you and your family :)
Scia!
Don't forget-Hungary/Romania, depending on the year, and which map was being used, was Hungary and Romania, so one year part of Romania was Hungary, and vice versa!
So technically, you could be Hungarian one year and Romanian the next, this is why our foods and customs are sooo similar!
@@danielboone8748
Mine as well!
My grandmother made this a little different. I grew up in New Brunswick Nj and our whole block was Hungarian. She would shred the cabbage, add onions, garlic, vinegar, chicken stock, paprika and bacon.
This is another variation of this dish as you describe and it's delicious. Thanks for reminding me about it. I cook Hungarian foods but not so often so I tend to stick with some other meals but want to make both versions of this soon.
Loved growing up with this a kid in Hungary,
Wow that brought back memories, have not had this for about 45 years but could taste it whilst you were preparing the dish. really brought back memories of my mother thank you very much it is appreciated. nagyon szépen köszönjük
Oh, thank you so much! Reading your comment is why it's worth making these videos :D
I grew up with cabbage and noodles. I think my grandmother added onions to the cabbage though. I need to ask my mother about that. Thanks for the post!
Many thanks for your comment! I'm curious about your mother's reply regarding the onion - please, let me know if she uses it or not.
@@kitchenpaprikash3888 Hello again. My mother said yes, she usually adds onion. She sautes the onion first and lets it caramelize some before adding the cabbage. I love how you caramelize the sugar before adding the cabbage. That's a GREAT tip! My mom and grandma just sprinkled sugar on the cabbage towards the end. I'm going to try it your way. I can't wait! Yum!
I think that is a great idea caramelizing the onion before adding the cabbage. I imagine it gives a nice, sweet-"onionish" flavor to this this. Thanks for letting me know about this - next time I'll try this way
Hi I also ate this growing up and I always loved it. My grandmother and mom and aunts made this and they also added chopped onions and took them to a carnalized state along with the cabbage. Sometimes the onion wouldn't be totally carnalized but cooked and translucent and melded in with the cabbage and the taste is great. I'M SO HAPPY TO SEE THIS RECIPE. Thank you!! I just sort of forgot about this but love it.
@@myroses6525 I think this is my most favorite comfort food ever! It's great in the wintertime especially.
Káposztás Tészta, is a taste of my childhood. both my grandparents were from transylvania originally. Thanks for the video!
Simple yet delicious. Thank you for another great recipe...…….
Thank you for your comment! I'm happy you liked it
My favorite as a child!
This is exactly how my Hungarian family made it!
@Kitchen Paprikash So happy your posting more recipes and nice to see you. I've been subscibed for long time. I'm looking for a recipe (after seeing this one) I believe it's sauerkraut and pork. Don't know Hungarian name right now. I even forgot that LOL. Certain dishes I loved so much growing up and then as I got older raised my kids and they tried some of the other Hungarian foods they wanted those again and again. Thank you and have a great day
Many thanks for your kind comment! I hope from now I'll be able to post videos more often. I have a video recipe on my channel called Pork with Sauerkraut (Székelykáposzta). Maybe this is the dish you were looking for. Here is the link: th-cam.com/video/WWid4D-ZTpY/w-d-xo.html You too have a great day!
@@kitchenpaprikash3888 Thank you that is the recipe I wanted. Have a great day
I would love to hear you at least say the names of these dishes so I could pronounce them correctly!! I can make a really pretty good chicken paprikash, but am very happy to have found your tutorials on Hungarian dishes. My husband is Hungarian but only remembers a little bit about his grandmothers cooking. Thanks for these videos!
Many thanks, Pamela for your kind comment, and I'm glad you like my channel. I've been thinking about making this videos with my voice instead of written instruction, but when I tried it, it was so weird for me... It is very difficult speaking on video naturally. But it is a good idea to say just the names of the dishes. Thank you!
It’s pronounced “cap-oo-stahs taste-ah”
Your videos are really well done and very informative. Thank you for including an english translation.
I love it with goulash ❤️❤️❤️❤️❤️
This is exactly how I make it!
this looks delicious. I would eat this a lot as a kid, but I'm really curious what it would taste like with the powdered sugar on top. Thanks for the video!
Thanks for your comment, I'm glad you liked it! (honestly I don't really like it with sugar - lots of black pepper instead - but many people do)
@@kitchenpaprikash3888 I will have to give it a try just to make sure ;)
Scia!
2 things-
1 -sometimes we put crushed walnuts on top like the begli,
2- do you have the recipe for stuffed veal? I also love hurka-especially the one made with rice, but I won't push my luck!!!
Koszonom!
Hello! Thank you for your comment! Topping this noodle dish with walnut sound interesting - I've never heard or tried it, but definitely will! Hurka is one of my favorite dishes (especially in winter), but I have never made it as very good quality Hurka is wildly available here in Hungary. :D
@@kitchenpaprikash3888
I thank you for the recipes in English, alot of people appreciate that!
I love lettuce soup, gooseberry soup, and of course caraway soup! I guess that means I love soup! I learned from my Nagymama, and now I teach my kids, this is why I thank you for the recipes in English, so they can learn from them too!
Koszonom szepen!
I'm so happy when I read comments like this! This is why I making this channel: to get Hungarian recipes people all around the world who maybe have some Hungarian roots (or don't :D) and have some memories of Hungarian foods! Many thanks for your comment, and soon definitely will be videos of the soups you mentioned!
Always tasty!!
Would it not be helpful to squeeze the grated cabbage water (1:25) into another bowl rather than the same one? That way you don't have do the same squeezing job extra times.
Thank you Larry for your kind comment and for the tip! I don't know why I haven't thought about it yet... Will do that way next time :)
Kitchen Paprikash, I use that same method with grated uncooked potato when I make hash browns. For that I actually use cheesecloth to squeeze out the water. Not sure if cheesecloth would be appropriate for cabbage, tho it's worth a trial..!!
Káposztástészta ❤️😋
Káposztás laska (as we call it) is insanely good, you cannot stop eating it :) We don't add sugar to it, though.
Nagyon guszta! Biztos gyorsan elfogyott..
Köszi!! Hát, igen... Akármennyit csinálok, sosem marad belőle :) :)
Just made this yesterday only I make the grated noodles
Wow! Did you make this dish with grated noodles? That sounds really nice!
Where’s the description for the directions?
Savoy cabbage too, or not to be substituted?
Hmmm... I really don't know - never tried. But I think it would be delicious too - just a different flavor.
There is no need to add sugar. The cabbage will caramelize on its own. You just have to be patient
Yes, you're right! I've tried it both ways but I prefer the taste with sugar. :D
האם אפשר תרגם בבקשה לעברית?תודה
I Google-translated your question (I hope it was correct). The answer is: unfortunately I can't translate it to Hebrew, sorry.
You forgot the caraway seeds!!!
No, I didn't forgot. I don't add caraway seeds to this dish. But it's may way - I'm sure it's delicious with them too.
My southern Italian wife didn't care for the grated cabbage. The last time I made it I shredded the cabbage with a potato peeler. She liked that a little better . . . but cabbage and kraut is not in her wheelhouse.
Cyril Hudak I’m half Hungarian half Sicilian and I grew up eating this so I love it... I imagine the more exposure she has to it the more she may grow to like it... I hope you don’t stop making this for yourself though.
I thought Italians like all kind of vegetables (as their dishes contains lots of them). Maybe the cabbage is an exception :)
They use Savoy cabbage in their menestras, not the green cabbage.