Hungarian Cabbage Noodles with Caramelized Cabbage and Onions – Káposztás Tészta🇭🇺.

Instructions:

  1. Prep the cabbage:
    • Remove the core, then finely shred the cabbage.
    • Sprinkle with 1 tsp salt, toss, and let sit 15 minutes to draw out water.
    • Squeeze out excess liquid with your hands.
  2. Caramelize the cabbage & onion:
    • Heat lard or oil in a large skillet or pot over medium heat.
    • Add chopped onion, sauté until golden (about 5 minutes).
    • Add shredded cabbage and cook, stirring often, until it softens and turns a deep golden-brown (20–30 minutes).
    • Season with pepper and, if using, a pinch of sugar to enhance caramelization.
  3. Cook the noodles:
    • Meanwhile, boil egg noodles in salted water until just tender. Drain well.
  4. Combine:
    • Toss the drained noodles with the caramelized cabbage mixture until evenly coated.
    • Taste and adjust salt and pepper.
  5. Serve:
    • Serve hot as a main dish or as a side to pork or chicken.
    • Some Hungarians add a dollop of sour cream or a sprinkle of extra pepper on top.

Tips for Perfect Káposztás Tészta:

  • Low & slow cooking is key for the cabbage — the longer you let it caramelize, the richer and sweeter the flavor.
  • Use Hungarian-style broad egg noodles if you can find them, but any wide egg noodles will work.
  • This dish is naturally meatless, making it a great budget-friendly vegetarian option.

Would you like me to include a variation with crispy bacon or smoked sausage (a very popular twist in Hungary)?