Hungarian Cabbage and Noodles (Káposztás Tészta)
Hungarian cabbage and noodles, known in Hungary as Káposztás Tészta, is a beloved comfort dish made with tender egg noodles and slowly caramelized cabbage. Simple, inexpensive, and deeply satisfying, this traditional recipe reflects the heart of Hungarian home cooking, where humble ingredients are transformed into rich, flavorful meals.
Often served as a main dish or hearty side, Hungarian cabbage and noodles balances sweet caramelized cabbage with savory notes of butter, onions, and black pepper. Some families enjoy it lightly sweetened, while others prefer a more savory version—both are authentic and deeply rooted in tradition.
Ingredients
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300 g (10 oz) wide egg noodles
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½ medium green cabbage (about 700 g / 1½ lb), thinly sliced
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1 medium onion, finely sliced
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3 tablespoons butter or neutral cooking oil
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1 tablespoon sugar (optional, traditional)
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Salt, to taste
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Freshly ground black pepper, to taste
Time and Temperature
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Preparation Time: 15 minutes
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Cooking Time: 30 minutes
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Total Time: 45 minutes
Cooking Temperatures
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Cabbage caramelization: Medium-low heat, 150–160°C (300–320°F)
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Noodle boiling: 100°C (212°F)
Instructions
Step 1: Prepare the Cabbage
Remove the core from the cabbage and slice it into thin strips. Sprinkle lightly with salt and toss to coat. Let the cabbage sit for 10 minutes to release excess moisture. This step helps the cabbage cook evenly and caramelize more easily.
Step 2: Caramelize the Cabbage
Heat butter or oil in a large skillet over medium-low heat (150–160°C / 300–320°F).
Add the sliced onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
Add the cabbage and sugar (if using). Cook slowly for 20–25 minutes, stirring often. The cabbage will first soften, then gradually turn golden brown and slightly caramelized. Avoid high heat, which can burn the cabbage instead of sweetening it.
Season generously with black pepper and adjust salt to taste.
Step 3: Cook the Noodles
While the cabbage cooks, bring a large pot of salted water to a rolling boil at 100°C (212°F).
Add the egg noodles and cook according to package instructions, usually 7–9 minutes, until tender. Drain well.
Step 4: Combine and Finish
Add the drained noodles directly to the skillet with the caramelized cabbage. Toss gently over low heat for 2–3 minutes, allowing the flavors to combine.
Taste and adjust seasoning if needed.
Serving Suggestions
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Serve warm as a main dish
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Pair with roasted meats or sausages
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Enjoy with a simple green salad
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Traditionally served plain or with extra black pepper
Storage and Reheating
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Store leftovers in an airtight container in the refrigerator for up to 3 days
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Reheat gently in a pan over low heat or in the microwave
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Add a small amount of butter if needed to refresh texture
Tips for Authentic Flavor
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Use wide egg noodles for the most traditional texture
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Be patient—slow caramelization is key
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Freshly ground black pepper is essential
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Avoid over-salting early; adjust at the end
Variations
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Savory version: Skip sugar and add extra pepper
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Sweet version: Add a little more sugar to taste
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Richer version: Add extra butter at the end
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Vegetarian-friendly: Naturally meat-free and hearty
A Dish Rooted in Tradition
Káposztás Tészta is more than just a recipe—it’s a dish passed down through generations in Hungarian households. Its simplicity is its strength, relying on time, technique, and balance rather than complicated ingredients.
Whether served as a comforting dinner or a nostalgic side dish, Hungarian cabbage and noodles deliver warmth, tradition, and honest flavor in every bite.