This humble Hungarian classic is simple, cozy, and deeply satisfying. Tender cabbage is slowly cooked with onions, paprika, and a touch of sour cream—often served as a main dish on meatless days or as a side with sausages or pork.
🥬 Ingredients
1 medium green cabbage, cored and thinly sliced
2 large onions, sliced
3 tbsp lard or oil
2 tbsp sweet Hungarian paprika
1 tsp caraway seeds (traditional, optional)
Salt & black pepper, to taste
½–¾ cup water or broth
To Finish
½ cup sour cream
1 tbsp flour (optional, for thickening)
🍲 Instructions
1️⃣ Sauté onions Heat lard/oil in a wide pot. Cook onions slowly until soft and lightly golden.
2️⃣ Paprika step Remove pot from heat. Stir in paprika quickly (never let it burn).
3️⃣ Add cabbage Return to heat. Add cabbage, caraway seeds, salt, and pepper. Stir well to coat with paprika and onions.
4️⃣ Simmer Add water or broth. Cover and simmer gently 30–40 minutes, stirring occasionally, until cabbage is tender.
5️⃣ Creamy finish Mix sour cream with flour (if using). Stir into cabbage. Simmer 5 minutes until slightly thick and creamy.
🍽️ How Hungarians Serve It
Over nokedli (dumplings)
With boiled potatoes
Alongside smoked sausage or pork chops
Fresh bread to soak up the sauce
👵 Grandma Tips
Use sweet Hungarian paprika, not smoked
Caraway gives it that unmistakable Hungarian flavor
