hungarian recipes?

Question

does anyone know good hungarian cabbage recipes beside stuffed cabbage?

Answer 1

HUNGARIAN CABBAGE AND NOODLES

2 lbs. fresh cabbage, chopped
12 oz. or 16 oz. bag wide noodles
1/8 tsp. black pepper (to taste)
2 tbsp. sugar

Place butter in large frying pan. Chop cabbage in food processor or chop it small using a kitchen knife. Put cabbage into pan and cook over low heat. Add black pepper and the sugar. Cook and stir cabbage until it is soft and lightly brown.
While cabbage is cooking, put water on to boil for noodles and cook according to the directions on the package. Drain noodles and mix gently with the cooked cabbage. Serve warm. It is very good the next day also, and may be frozen for later use.

HUNGARIAN CABBAGE SOUP

2 lb. chopped chuck
1 med. diced onion
2 (1 lb. 12 oz.) cans whole tomatoes
3 tsp. onion powder
1/2 tsp. pepper
1 tsp. salt
2 1/2 to 3 lb. cabbage, cut in 1-inch squares
1 (46 oz.) can tomato juice

Brown meat and onions until soft. Crush tomatoes; then add to meat mixture. Add spices and stir. Add cabbage and cover with tomato juice; simmer 1 1/2 to 2 hours.

Answer 2

Chicken Paprikash with Dumplings

4-5 lb.
Assorted chicken parts (Breasts, legs, thighs, etc.)

3-4 lb.
Onions

1
Green Pepper

2
Carrots

1 tsp.
Salt

1/4 tsp.
Pepper

3 tbs.
Paprika

2
Cloves minced garlic

1 tbs.
Cooking fat (or butter)



1. Chop the pepper and onions. (Three to four pounds of onions may seems like a lot, but they will be reduced by about 50%. They are at the heart of this recipe). Mix the onions, pepper, salt, pepper, and garlic in a bowl.

2. Wash and dry the chicken. Remove the skin if you wish.

3. Add the cooking fat and about one inch of the onion mix into a large pot. Wash and halve the carrots (don't peel), slice them lengthwise, and add to the mix. Place a layer of chicken on top, sprinkle liberally with paprika, and then add another inch of onions. Continue until the pot is full. Depending on the amount of chicken, you may need a second pot. (For even cooking, place breasts and thighs in the bottom of the pot, wings and legs toward the top.)

4. Cover and cook on the stove top at a low heat for about 2 hours or until the meat falls off the bone. You really can't overcook this dish. Rearrange chicken pieces at least once and add more paprika if you wish.

5. Reserve the onions and broth when done cooking to serve as a "gravy".


- Serve on or with Nokkedli (Hungarian dumplings) or wide egg noodles, smothered with the onion broth.

- You can add chicken backs, necks, wing tips, gizzards, and hearts (no livers) to the pot for added flavor.
Nokkedli (Hungarian dumplings)
3 cups
Flour

3
Eggs

1/2 cup+
Water (cold)

1 tsp.
Salt

1/8 tsp.
Pepper

2 tbs.
Oil or butter



1. Beat the eggs lightly with the salt and pepper. Add cold water and oil and blend.

2. Add flour in small amounts until a fork can just about stand upright in the dough. Add additional water as necessary. Let the dough rest for about 30 minutes.

3. Fill a large pot with salted water and bring to a boil. Place the dough in a Spatzle machine and drop into the boiling water. After the noodles rise to the top wait about 2 to 3 minutes and then skim them off the surface with a slotted spoon and place in a colander to drain. Add a teaspoon of butter or oil if you wish. Serve immediately as they cool quickly.


- If you will not be serving the noodles immediately, skim them off the surface as soon as they rise and rinse in cold water. When ready to serve, place them in boiling water again for a minute or two, drain and serve.

- If you don't happen to have a Spätzle machine, don't worry. Take a 10" aluminum pie plate and punch about 10 to 15 holes about the diameter of a pencil. Put a few spoonfuls of batter in the plate and run a fork back and forth, forcing the dough through the holes and into the water. I highly recommend the purchase of a Spätzle machine if you intend to make these noodles frequently.

Answer 3

There are two kinds of cole slaw served in Hungarian households. One is the oil and vinegar slaw that is usually served in Winter, and the other is this recipe for sour cream cole slaw that does not contain any oil. It is a light, refreshing slaw, creamy and zesty. A perfect salad to accompany a summer meal.



Cole Slaw
(Kaposztsalata)

1 cabbage head
1/2 small onion
good white vinegar
oil, peanut or corn is fine
sugar
salt and pepper
Slice cabbage head into slaw.
Place slaw into bowl.
Mince 1/2 small onion and add to bowl.
Add 2 Tbl. white vinegar.
Add 5 Tbl. oil.
Add 1 tsp. sugar.
Salt, about 1/2 tsp.

Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp. Taste, add more salt if needed.

Refrigerate till serving time. Good the next day also.

Sour Cream Cole Slaw
(Tejfeles kaposztasalata)

1 cabbage head
1/2 small onion
2 Tbls. chopped green pepper
good white vinegar
16 oz. real sour cream
sugar
salt and pepper
Paprika
Slice cabbage head into slaw.
Place slaw into bowl.
Mince 1/2 small onion and add to bowl.
Add 2 Tbls. chopped green pepper.
Add 3 Tbl. white vinegar.
Add 16 oz. real sour cream.
Add 1 tsp. sugar.
Add Salt, about 1/2 tsp.

Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp. Taste, add more salt if needed. Add more vinegar if more "bite" is wanted.
Sprinkle Paprika on top for beauty.

Refrigerate till serving time. Good the next day also.

Answer 4

Goulash:

Ingredients
3/4 pound boned beef top sirloin, about 1 inch thick
1/4 pound thin-sliced mushrooms
1 onion (1/2 lb.), thinly sliced
2 tablespoons Hungarian or domestic paprika
8 ounces dried egg noodles
1 cup beef broth
1 tablespoon cornstarch
1 cup nonfat or low-fat sour cream
2 tablespoons chopped parsley
Salt and pepper


Preparation
1. Trim and discard fat from beef. Cut the meat across the grain into 1/8-inch-thick slices.
2. Place a 12- to 13-inch nonstick frying pan over high heat. When pan is hot, add beef and stir-fry until meat is lightly browned, 2 to 3 minutes. Pour into a bowl.

3. Add mushrooms to pan and stir often until browned, 3 to 4 minutes. Add to beef.

4. Add onion to pan and stir until lightly browned, about 2 minutes. Reduce heat to medium and stir paprika into onion.

5. Meanwhile, cook noodles in about 3 quarts boiling water until barely tender to bite, 4 to 5 minutes. Drain and place on a large platter; keep warm.

6. Mix broth and cornstarch; add to onion mixture and stir just until mixture boils, about 2 minutes.

7. Return beef and mushrooms to pan and stir until hot, about 1 1/2 minutes. Add sour cream and stir just until hot, about 1 minute.

8. Spoon meat mixture over hot noodles. Sprinkle with chopped parsley and season to taste with salt and pepper.

Yield
Makes 4 servings

Nutritional Information
CALORIES 449(14% from fat); FAT 6.8g (sat 1.9g); PROTEIN 33g; CHOLESTEROL 112mg; SODIUM 134mg; FIBER 2.9g; CARBOHYDRATE 62g


Hungarian mushroom paté:

Ingredients
8 dried shiitake mushrooms (1 cup; 1/2 oz. total)
1 onion (about 1/2 lb.)
1 shallot (about 2 oz.)
2 cloves garlic
2 tablespoons olive oil
1 tablespoon paprika
1 pound common mushrooms, rinsed
2 tablespoons minced fresh thyme leaves or 2 tablespoons dried thyme
About 1/2 cup plain nonfat yogurt (optional)
Salt and pepper
Chopped parsley
Crackers or toasted baguette slices


Preparation
1. In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes.
2. As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife.

3. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion, shallot, garlic, olive oil, and paprika until vegetables begin to brown, 5 to 7 minutes.

4. Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife.

5. When shiitakes are soft, squeeze in soaking water to release grit, lift out, and squeeze dry; reserve water. Trim off and discard stems; finely chop shiitakes in a food processor or with a knife.

6. Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour reserved soaking water into pan, leaving sediment behind. Stir often over high heat until mushrooms begin to brown, 8 to 10 minutes. Remove from heat and let cool, about 10 minutes.

7. Add yogurt, salt, and pepper to taste. Spoon into a bowl and sprinkle with parsley. Serve warm or cool. Spread on crackers to eat.

Yield
Makes 10 to 12 servings

Nutritional Information
CALORIES 46(50% from fat); FAT 2.5g (sat 0.3g); PROTEIN 1.4g; CHOLESTEROL 0.0mg; SODIUM 3.1mg; FIBER 1.1g; CARBOHYDRATE 5.6g


Veal paprikash:

Ingredients
1/4 cup low-fat sour cream (at room temperature)
1 teaspoon Hungarian sweet paprika
1 teaspoon vegetable oil
Cooking spray
1 cup vertically sliced onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1/2 pound lean veal cutlets (about 1/4 inch thick), cut into 3 x 1/2-inch-wide strips
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 cups hot cooked egg noodles
Chopped chives (optional)


Preparation
Combine sour cream and paprika in a small bowl. Stir well; set aside.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, mushrooms, and garlic; stir-fry 3 minutes or until tender. Remove from skillet. Set aside; keep warm.

Wipe skillet with paper towels. Recoat with cooking spray; place over medium-high heat. Add veal; stir-fry 2 minutes. Add wine, salt, thyme, and pepper; cook over medium heat 3 minutes or until liquid evaporates. Remove from heat.

Add sour cream and mushroom mixtures to skillet; stir. Cook over low heat 1 minute or until thoroughly heated; stir. Serve over noodles. Sprinkle with chives, if desired.

Yield
2 servings (serving size: 1 cup veal mixture and 1 cup noodles)

Nutritional Information
CALORIES 462(24% from fat); FAT 12.5g (sat 4.2g,mono 3.5g,poly 2.6g); PROTEIN 34.8g; CHOLESTEROL 158mg; CALCIUM 96mg; SODIUM 423mg; FIBER 6.4g; IRON 5.8mg; CARBOHYDRATE 53g