Toasted Cabbage Hungarian Style
Explore the irresistible warmth of Hungarian comfort food with this Toasted Cabbage Hungarian Style recipe! Perfectly caramelized green cabbage is the star of this dish, cooked slowly in a medley of butter and olive oil until deeply golden and toasty. Infused with the rich, smoky flavor of Hungarian sweet paprika and the unique earthiness of caraway seeds, this humble side dish is elevated to new heights. A sauté of finely chopped onions adds a savory base, while a sprinkling of fresh parsley completes the dish with a bright, herby finish. Ready in just 40 minutes, this easy skillet recipe pairs beautifully with classic Hungarian favorites like goulash or chicken paprikash. Simple, flavorful, and irresistible, it’s a must-try for fans of European cuisines looking for a versatile, veggie-packed side dish.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 1 teaspoon Hungarian sweet paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Caraway seeds
- 2 tablespoons, chopped Fresh parsley
Instructions
Remove the outer leaves of the cabbage if they are wilted or damaged. Cut the cabbage in half, then into quarters, and remove the core. Slice the cabbage thinly into shreds.
In a large, heavy-bottomed skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the finely chopped onion and sauté for 3–4 minutes, or until soft and translucent.
Increase the heat to medium-high and add the shredded cabbage to the skillet. Stir thoroughly to coat the cabbage with the butter and oil mixture.
Sprinkle the paprika, salt, black pepper, and caraway seeds evenly over the cabbage. Stir well to distribute the seasonings.
Reduce the heat to medium and allow the cabbage to cook, stirring occasionally, for 20–25 minutes. The cabbage should wilt and become deeply golden brown in spots. This toasting process enhances its natural flavor.
Taste and adjust seasoning, if needed, with additional salt or pepper.
Transfer the toasted cabbage to a serving dish, sprinkle with freshly chopped parsley, and serve warm alongside your favorite Hungarian main dishes like goulash or chicken paprikash.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 18.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 987 mg | 21% | |
*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.
