Best Hungarian Cabbage And Potatoes Recipes

HUNGARIAN CABBAGE AND POTATOES

Hungarian Cabbage and Potatoes image

Make and share this Hungarian Cabbage and Potatoes recipe from Food.com.

Provided by littlemafia

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 head cabbage, shredded
6 medium potatoes, peeled and diced
3 tablespoons oil
4 tablespoons flour
1 garlic clove, minced
1/2 teaspoon caraway seed
1 teaspoon Hungarian paprika
salt
pepper

Steps:

Boil potatoes until half done.
Add cabbage and more water if necessary, to barely cover. Continue to cook gently until cabbage is cooked but still crisp. Stir cabbage and potato now and then.
While cabbage and potato are cooking melt oil in saucepan and add flour. Cook over low heat stirring constantly until mixture is light tan in color.
Remove from heat; add garlic caraway seed and paprika; mix to combine. When cabbage adn potato are cooked add flour mixture to pot and stir in quickly so lumps do not form.
Continue to simmer so flavors blend about 10 minute Season w/ salt and pepper to taste.

HUNGARIAN PORK AND POTATOES

Hungarian Pork and Potatoes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large pork tenderloin (about 1 1/4 pounds)
1 tablespoon sweet paprika, plus more for topping
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound small red-skinned potatoes, chopped
1/2 head green cabbage, shredded
1 onion, sliced
1 cup low-sodium chicken broth
1 tablespoon packed light brown sugar
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh herbs (such as dill and/or parsley)
1/3 cup low-fat sour cream

Steps:

Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.

Nutrition Facts : Calories 420 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 440 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 35 grams

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