Kaposztas Gomboc Hungarian Cabbage Dumplings Recipes

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.

GRANDMA WANDA'S CABBAGE & DUMPLINGS

Steps:

• Chop cabbage into large chunks and steam until clear in color; drain.
• In same pan melt butter, sauté onions, add seasonings and cabbage.
• Dumplings:.
• Measure flour in to a deep bowl. Make well in middle of flour. Add eggs and seasoning. Start beating eggs and gradually mix flour into eggs; will make a stiff dough. If too dry add a little milk. Drop about 1/4 tsp into boiling water. Best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. Dumplings are done when they float to the top.
• Remove dumplings directly to cabbage mixture, combine and enjoy.
• I have successfully served in a crock pot on low setting for parties.

KAPOSZTAS GOMBOC (HUNGARIAN CABBAGE DUMPLINGS)

Steps:

• Put the cabbage in a large bowl, sprinkle with salt, mix, and set it aside for a 1/2 hour.
• Cut the butter into the flour; add the salt, the egg, and enough water to form a soft dough.
• On a floured surface, roll out to 1/2" thick.
• In a heavy skillet, heat the oil, and brown the sugar.
• Squeeze the liquid out of the cabbage and brown cabbage in the skillet, stirring often (25-30 minutes).
• Let cool for 5 minutes, then spread on dough, and sprinkle with paprika and pepper.
• Roll up jelly roll style, starting on the long side.
• Cut the roll into 2" pieces, and roll each piece into a ball.
• Roll in flour, then drop one at a time into boiling salted water (do not crowd the pot).
• Dumplings will be done 3-4 minutes after they float to the surface (taste one to check for doneness; it should be moist, but not gummy in the middle).
• Remove from water with a slotted spoon and roll in the cheese.
• Place in a baking dish, and when all are finished and in the pan, sprinkle remaining cheese on top.
• Broil in oven until cheese is melted.
• Serve hot.