Hungarian Cabbage Noodles

Hungarian Cabbage Noodles is a super cheap and easy recipe.

Hungarian Cabbage Noodles or Káposztás Tészta is a very simple vegan recipe requiring only 5 basic ingredients. Sautéed and caramelized shredded cabbage turn into a mild and creamy mash that works amazingly well as a pasta sauce. This budget-friendly recipe is a lovely comfort food for cold weeknights.

Yet another super easy and cheap food from my childhood, because you guys seem to really enjoy these kind of recipes.

Hungarian Cabbage Noodles is one of the simplest recipes ever. It’s basically just cabbage and noodles, with a little bit of butter (or oil), and a sprinkle of paprika, salt and pepper. That’s all.

Once you cook the cabbage long enough, they turn into magic: soft and creamy, slightly sweet and earthy, and very very delicious.

Hungarian Cabbage Noodles are…

• Simplicity at its best
• Vegan and vegetarian
• Soy-free
• Optionally gluten-free and oil-free
• Easy to make
• Very cheap
• Requiring only a handful of ingredients
• Delicious and flavorful
• Hearty
• Sweet and savory
• Satiating
• The ultimate comfort food

How to make Hungarian Cabbage Noodles

Start by shredding your cabbage and dice your onion. In a large pan melt some vegan butter and add cabbage and onion. You want to cook them on medium low heat, stirring occasionally, for about half an hour to an hour, or until cabbage turns very soft and creamy. As you cook them, cabbage will release some liquid, so you don’t need to add anything extra to it, but if you prefer, you can “help it” with some white wine or veggie broth. The slower and longer you cook the cabbage, the creamier it gets. So be patient.

While cabbage is cooking, prepare your pasta. You can use whatever you like.

Traditionally this dish is prepared with egg noodles which have a square shape. I can never find this shape in supermarkets without egg, so I simply use lasagne sheets instead. I just break them roughly to get some large squares, and then cook as regular noodles.

Once cabbage is fully cooked and is soft, simply season it with fresh garlic, paprika powder, and salt and pepper. Then mix with cooked noodles and serve immediately.

CAN I MAKE IT OIL-FREE?

Yes. Simply omit the vegan butter and oil, and sauté cabbage in a non-stick skillet, adding a few spoons of water or vegetable broth occasionally.

CAN I MAKE IT GLUTEN-FREE?

Yes. Just choose your favorite GF pasta.

CAN I FREEZE IT?

Yes. You can freeze this. For the best result freeze sautéed cabbage, and cook pasta fresh when serving.

CUSTOMIZE IT THE WAY YOU LIKE IT!

This is the type of recipe that has just about a million variations. A very popular way to eat this dish in Hungary is with sugar. Some people like to sprinkle their Cabbage Noodles with powdered sugar. If you are adventurous, you can totally try that version. Personally, I HATE that deeply and refuse to ever eat it that way again.

You can also add extra flavors, if this recipe is too simple for you: chili, caraway seeds, marjoram or even turmeric go well with cabbage. A little soy sauce, some white wine, maggi sauce or a spoon of miso are also really good here.

And of course you can add extra toppings: lentils, shredded cheese, fried smoked tofu or tempeh, vegan chicken, or some toasted walnuts are all lovely add ons here.

More Hungarian dishes to try

• Hungarian Mushroom Paprikash
• Hungarian Carrot Stew
• Layered Potato Casserole
• Bread Dumplings w/ Root Vegetable Sauce & Roasted Mushrooms
• Savoy Cabbage Soup
• Sauerkraut Soup w/ Smoked Tofu
• Paprika Potato Stew
• Hungarian Potato Pasta
• Stuffed Cabbage w/ Mushroom & Tempeh
• Hungarian Cheese Spread in Bread Bowl
• Green Pea Stew
• Hungarian Bean Soup

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