This month Food of the World is traveling to Hungary. Much of Hungarian food is very similar to German cuisine. Hearty stews like goulash, fresh spaetzle noodles (called nokedli in Hungary) and apple strudel you are just as likely to get in Budapest as you will in Frankfurt. Hungary also has some great dishes that are specific to themselves alone.
Hungarians LOVE paprika – not the sweet Spanish paprika we mostly use here in the US. Instead it is a hot paprika made from Hungarian wax peppers. In addition to it being used copiously in many Hungarian dishes, it is also used as a condiment on the table. Instead of salt and black pepper, in Hungary you will find salt and hot paprika as table condiments. Hungarian paprikash is available in specialty supermarkets like Fairway and Whole Foods as well as any market that has a good International spice section.
Chicken Paprikash is one of the most popular Hungarian dishes. Second to chicken, cabbage is the other popular version of paprikash. Some make it thicker and add flour to it. My version is simpler and healthier and with the noodles to absorb the delicious sauce, I don’t think the flour is necessary.
Prep Time: 5 minutes
Cook Time: 15 minutes
- 2 tablespoons butter
- 1 sliced onion
- 5 cups thinly sliced cabbage
- 1 tablespoon Hungarian hot paprika
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 3/4 cup sour cream
Melt butter in a skillet. Add onion and cook on medium heat for about 5 minutes, until the onions start to change color.
Add cabbage, paprika, pepper and salt. Saute for 5 minutes, until the cabbage softens.
Add sour cream and 3/4 cup water. Stir to mix and simmer for 5 minutes.
Serve with egg noodles or nokedli.
Dinner was made in a jiffy by adding some smoked sausage to this quick and easy meal.
Make sure you serve it with lots of hot paprika on the table for people to add more, as they wish.