Kaposztas Gomboc Hungarian Cabbage Dumplings
Savor the comforting flavors of Eastern Europe with Kaposztas Gomboc, traditional Hungarian cabbage dumplings that bring a rustic touch to your table. These pillowy potato-based dumplings are filled with caramelized cabbage, offering a delightful blend of creamy and earthy flavors in every bite. Skillfully seared onions in butter add a rich, savory coating to the dumplings, elevating them to unforgettable heights. Perfect as a hearty main course or a satisfying side dish, this recipe is both a celebration of simplicity and a tribute to old-world Hungarian cuisine. With easy-to-follow steps and humble ingredients like green cabbage, potatoes, and all-purpose flour, Kaposztas Gomboc invites you to create a comforting dish steeped in tradition. Serve them warm and enjoy a taste of Hungary that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 300 grams All-purpose flour
- 2 medium Potatoes
- 1 large Egg
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1 medium Onion
Instructions
Peel and dice the potatoes into small chunks. Boil them in salted water until very soft, about 15 minutes. Drain and mash thoroughly, then set aside to cool.
While the potatoes cool, shred the cabbage finely and sprinkle with 1 teaspoon of salt. Let it sit for 10 minutes, then squeeze out any excess liquid.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the shredded cabbage and cook until golden and softened, about 15 minutes. Set aside to cool.
In a large mixing bowl, combine the mashed potatoes, flour, egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until a soft, sticky dough forms.
Dust a clean work surface with flour and turn the dough onto it. Knead gently for a few minutes, adding a little more flour if necessary, until the dough is smooth but still slightly sticky.
Divide the dough into golf ball-sized pieces and flatten each piece slightly in your hands. Add a small spoonful of cooked cabbage to the center, then fold the dough around it to seal. Roll gently into a ball.
Bring a large pot of salted water to a boil. Drop the dumplings in batches, making sure not to overcrowd the pot. Cook until the dumplings float to the surface, about 5-7 minutes. Remove with a slotted spoon and set aside.
Finely dice the onion and fry it in 1 tablespoon of vegetable oil and 2 tablespoons of butter until golden and caramelized, about 10 minutes.
Toss the cooked dumplings gently in the onion and butter mixture to coat evenly.
Serve warm as a main dish or side, garnished with additional black pepper if desired.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 27.9 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 23.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 312 mg | 24% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3398 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
