🧑‍🍳 Instructions
1. Make the Dumplings (or use broad egg noodles):
- In a bowl, whisk eggs, water (or milk), and salt.
- Add flour gradually, stirring until you get a thick, sticky dough (it should slowly fall off a spoon).
- Bring a large pot of salted water to a boil.
- Using a spaetzle maker or by pushing dough through a colander with large holes, drop small bits of dough into boiling water.
- Cook until dumplings float to the surface (2–3 minutes), then remove with a slotted spoon and set aside.
2. Prepare the Cabbage:
- In a large skillet or pot, melt butter with oil over medium heat.
- Add onion and cook until translucent.
- Add shredded cabbage, sprinkle with salt, pepper, and sugar (if using).
- Cook slowly, stirring occasionally, until cabbage is soft and lightly caramelized (about 20–25 minutes).
3. Combine:
- Add cooked dumplings (or noodles) to the cabbage mixture.
- Toss well so the dumplings are coated and lightly browned.
- Taste and adjust seasoning with more salt and pepper.
🥄 Serving Suggestions:
- Traditionally served as a meatless main dish with a sprinkle of freshly ground black pepper.
- Some enjoy it with a spoon of sour cream or a drizzle of vinegar for brightness.
- Leftovers taste even better the next day!
Would you like me to give you a fried bacon & paprika variation (common in some Hungarian households), which makes it even heartier?
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