Kaposzta Galushka Recipes

HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)

Steps:

• Gather the ingredients.
• In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
• Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

KAPUSTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
• In a medium saucepan over high heat, boil cabbage for 10 minutes.
• In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
• Bake in preheated oven for 1 hour, stirring every 20 minutes.

KAPOSZTA GALUSHKA

Steps:

• cook egg noodles in boiling water until tender but firm drain and set aside melt butter in skillet over low heat add cabbage and chopped onion season with salt and pepper when cabbage begins to brown add drained noodles continue to cook and stir until noodles begin to brown (@ 5 minutes)

HUNGARIAN CABBAGE NOODLES (KAPOSZTAS TASZTA)

Steps:

• Bring 4 quarts of water to a boil in a large pot for the noodles.
• Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon of salt, and cook, tossing frequently, until golden brown, 5 - 8 minutes. Transfer the cooked cabbage to a place. Repeat with the remaining cabbage.
• Add 1 tablespoon of salt and the noodles to the boiling water and cook until al dente.l Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.

GALUSKIES

Steps:

• Place cabbages in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbages, reserving vinegar cooking water. Rinse with cold water to chill the cabbage, then separate the leaves.
• Meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
• Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool.
• Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
• Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil.
• Bake in preheated oven for 1 1/2 hours. Serve warm or at room temperature.

HUNGARIAN RAKOTT KAPOSZTA, CABBAGE CASSEROLE

Steps:

• In a large skillet, medium heat, fry the onions and garlic in the butter until golden.
• Add caraway seeds.
• Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green.
• Stir in the dill and half the paprika.
• Place half the cabbage mixture in a 13x9" casserole dish, then put a layer of potato, cheese and apples.
• Cover with remaining cabbage mixture.
• Sprinkle with the vinegar and dust with the remaining paprika.
• Bake covered for 45 minutes 325F oven.
• Uncover and bake until the casserole is lightly brown, approximately 15 minutes.
• Let cool for a few minutes and serve with sour cream or yogurt on the side.