Ahhh, a true Hungarian classic 🇭🇺🤍 Simple, humble, and ridiculously comforting.
Hungarian Cabbage and Pasta
Ingredients
- 300 g wide egg noodles (or any short pasta)
- 1 small head green cabbage, finely shredded
- 1 large onion, thinly sliced (optional but traditional in many homes)
- 3 tbsp oil or butter (or a mix)
- 1 tsp sugar (to caramelize cabbage)
- Salt, to taste
- Freshly ground black pepper (don’t be shy!)
Instructions
- Cook pasta in well-salted water until al dente. Drain and set aside.
- Heat oil/butter in a large pan over medium heat.
- Add cabbage, sprinkle with sugar and salt.
Cook slowly, stirring often, until cabbage becomes soft, deeply caramelized, and golden-brown (20–30 minutes).
👉 Patience = flavor. - (Optional) Add onion halfway through and cook until sweet and browned.
- Add cooked pasta to the pan. Toss well.
- Season generously with black pepper and adjust salt.
- Serve hot 🤍
✨ Hungarian Tips
- Traditionally served without cheese
- Can be sweet or savory—some families add more sugar, others none
- Amazing as a side to fried meats or eggs
Want the sweet version, crispy bacon version, or a vegan twist next?
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