Hungarian Cabbage Noodles with Caramelized Cabbage and Onions – Káposztás Tészta🇭🇺
Instructions
Cook the noodles
Bring a large pot of salted water to a boil.
Cook the noodles according to the package instructions until al dente. Drain and set aside.
Caramelize the onions
In a large skillet or sauté pan, melt 2 tbsp butter over medium heat.
Add the sliced onions and a pinch of salt.
Cook slowly for 10–12 minutes, stirring occasionally, until they turn golden and soft.
Cook the cabbage
Add the shredded cabbage to the pan with onions.
Stir well, cover, and cook over medium-low heat for 15–20 minutes, stirring occasionally.
Sprinkle 1 tsp sugar if you want deeper caramelization.
Season with salt, pepper, and paprika (if using).
Combine with noodles
Add the drained noodles to the cabbage-onion mixture.
Toss gently over low heat to combine and coat the noodles in butter and caramelized cabbage.
Serve
Serve warm, optionally with a dollop of sour cream on top.
Tips
For a richer flavor, you can fry a little bacon or smoked sausage with the onions before adding the cabbage.
Some Hungarian families like to add a touch of caraway seeds when cooking the cabbage for authentic flavor.
Leftovers taste even better the next day, as the flavors meld together.
If you want, I can also give you a super quick, weeknight-friendly version that’s ready in 20 minutes but still tastes just as comforting and traditional.
