Best Kaposztas Gomboc Hungarian Cabbage Dumplings Recipes

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.

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.

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.

CABBAGE AND DUMPLINGS

Steps:

• Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
• Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to 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.