Here’s a classic Hungarian Cabbage Goulash recipe, rich, hearty, and perfect for warming up on cooler days. It’s slightly different from traditional meat goulash because cabbage is the star.
Hungarian Cabbage Goulash Recipe
Ingredients (serves 4–6)
- 1 medium head of cabbage, shredded
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1–2 medium potatoes, diced (optional)
- 2 tablespoons vegetable oil or lard
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds (optional, traditional)
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- 4 cups vegetable or beef broth
- 1 tablespoon tomato paste or 2 fresh tomatoes, chopped
- Sour cream (for serving)
Instructions
- Prepare the Vegetables
- Shred the cabbage, slice carrots, dice potatoes, and chop the onion and garlic.
- Sauté Aromatics
- Heat oil or lard in a large pot over medium heat.
- Add onion and garlic, cook until translucent.
- Add Paprika and Caraway Seeds
- Remove the pot from heat briefly, stir in paprika (prevents burning).
- Add caraway seeds if using.
- Add Vegetables and Broth
- Add cabbage, carrots, potatoes, and tomato paste.
- Pour in the broth until vegetables are just covered.
- Season with salt and pepper.
- Simmer
- Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Adjust Seasoning
- Taste and adjust salt and pepper as needed.
- Serve
- Ladle into bowls and top with a spoonful of sour cream.
- Serve with crusty bread or dumplings for a complete meal.
Tips for Authentic Flavor
- Use sweet Hungarian paprika rather than smoked paprika for a classic taste.
- For a meaty version, add chunks of beef or smoked sausage during sautéing.
- Letting the goulash sit for a few hours or overnight enhances the flavor.
If you want, I can also give a quick 20-minute “weeknight cabbage goulash” version that’s almost as rich but much faster to make.
Do you want me to do that?
