Transylvanian Cabbage Gulyas
Experience the rich, comforting flavors of Transylvanian Cabbage Gulyas, a hearty Hungarian-inspired stew that combines tender chunks of beef chuck, velvety green cabbage, and aromatic spices like smoked paprika, caraway seeds, and marjoram. Slow-simmered in savory beef stock and finished with a tangy splash of white vinegar, this one-pot dish creates a perfect balance of smoky, earthy, and zesty flavors. The addition of tomato paste deepens the stew's flavor profile, while optional garnishes of sour cream and fresh parsley add a creamy, bright contrast. Perfect for cold evenings or any time you crave a soul-warming meal, this cabbage gulyas is a must-try for lovers of Eastern European cuisine. Ready in just over two hours and ideal for serving family-style, this recipe is as satisfying to make as it is to eat.
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) green cabbage
- 1.5 pounds beef chuck
- 2 medium onion
- 3 garlic cloves
- 3 tablespoons tomato paste
- 2 tablespoons smoked paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 4 cups beef stock
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 0.5 cup (optional, for serving) sour cream
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Prepare the ingredients: Finely chop the onions and garlic. Core and thinly shred the cabbage. Cut the beef chuck into bite-sized cubes.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef from the pot and set aside.
Lower the heat to medium and add the onions. Cook until softened and translucent, about 5 minutes. Add the garlic and cook for an additional minute.
Stir in the tomato paste, smoked paprika, caraway seeds, and marjoram. Cook for 1-2 minutes to allow the spices to bloom.
Return the beef to the pot along with any juices it has released. Pour in the beef stock and add the shredded cabbage. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, stir in the white vinegar and season with salt and pepper to taste. Let the gulyas simmer uncovered for another 10-15 minutes, allowing the flavors to meld and the stew to slightly thicken.
Remove the pot from heat and let it rest for 5 minutes before serving. Ladle the gulyas into bowls. Optionally, garnish with a dollop of sour cream and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 933 mg | 20% | |
*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.
