Hungarian Cabbage Paprikash
Cabbage stewed with hot paprika and sour cream makes a luscious comfort food side dish.
Have you ever tried Hungarian food? It’s one of my favorite European cuisines with its penchant for hot paprika!
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. These spicy sweet peppers have an awesome flavor. During pepper season, you can usually find them at farmer’s markets and supermarkets.
RELATED : HUNGARIAN STUFFED WAX PEPPERS
In addition to hot paprika 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 hot paprika can be found in supermarkets with good international sections. You can also purchase it from the links below.
If you are a foodie like me, you should always make sure to have the three types of paprika in your pantry!
Types of Paprika
- Sweet Paprika
- Smoked Paprika
- Hot Paprika
Like most of Eastern Europe, sour cream is another ingredient found throughout Hungarian cuisine. Not only it is often used in cooking, but it is often served as an accompaniment for people to add more as they wish.
The sour cream gives this dish a luscious and creamy texture. It just SCREAMS comfort food!
Chicken Paprikash is one of the most popular Hungarian dishes. Second to chicken, cabbage is the other popular version of paprikash. It is usually served with egg noodles.
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 and it makes it a gluten free version of Hungarian Cabbage Paprikash.
Make sure you serve it with lots of hot paprika and sour cream on the table for people to add more, as they wish.
Enjoy it the way they would in Hungary with egg noodles and smoked sausage.
Hungarian Cabbage Paprikash
- 2 tablespoons butter
- 1 sliced onion
- 5 cups 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 and caramelize.
- 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.
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