ハンガリー料理

Káposztás tészta

A homely Hungarian cabbage pasta made by slowly browning salted, squeezed cabbage until sweet and peppery, then tossing it with square egg noodles. It is traditionally served simply, with plenty of black pepper and sometimes a little sugar at the table.

▶作り方の動画Szoky konyhája · 13:28

材料

• Wide egg noodles (or homemade tarhonya-style pasta)200 g
• White cabbage, finely shredded300 g
• Onion1 medium
• Butter or lard2 tbsp
• Vegetable oil1 tbsp
• Caraway seeds1 tsp
• Salt1 tsp
• Black pepper1/2 tsp
• Ground paprika1/2 tsp
• Sour cream, to serve (optional)2 tbsp

作り方

1. Bring a large pot of salted water to a boil and cook the noodles until just tender; drain well.
2. Meanwhile, melt the butter or lard with the oil in a large skillet over medium heat.
3. Add the finely chopped onion and cook until soft and lightly golden.
4. Stir in the shredded cabbage, caraway seeds, and a pinch of salt, then cook, stirring often, until the cabbage is soft and browned in places.
5. Season with ground paprika and black pepper, then toss in the drained noodles and mix thoroughly so the pasta is coated with the cabbage.
6. Taste and adjust salt if needed, then serve hot, with a spoonful of sour cream if desired.

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