Hungarian noodles are similar to their cousin German Spätzle, which are also served with all sorts of meat sauces or gravies. But these egg noodles are popular throughout Central and Eastern Europe.
hungarian noodle recipes
TIP1: Although not a traditional ingredient, sour cream can do a world of good for these awesome noodles. The fat in sour cream can help break down the gluten, so the noodles come out super soft and not chewy or hard.
My Nagymama and Nagypapa used to make nokedli as a child. Brings back so many memories, I would have a big bowl topped with sour cream. Now as an adult I enjoy with other recipes such as chicken or mushroom paprikash . Thanks for the recipe!
Hi Joyce,So happy to hear you enjoyed the dumplings. The same was true in my family when it came to written recipes. Those wonderful old-world cooks never did seem to write anything down. Or, if they did, they used measuring tools like coffee cups and soup spoons. ?
Hungarian Cabbage Noodles with Caramelized Cabbage and Onions is the ultimate comfort food and definitely so much more than the sum of its parts. Cabbage and onions are slowly caramelized in butter until they become a mellow and fragrant, golden brown and then tossed into homemade egg noodles. So simple, but so sublime!
Hungarian Cabbage Noodles - Káposztás Tészta (pronounced ka'-pos-tash tes'-ta) are most lovingly known in our family as Kapoosta Choosta. Don't you think anything with a name like that HAS to be great? My grandfather's parents were Hungarian immigrants, and my grandmother learned how to make noodles and other Hungarian dishes. I don't know if anyone else calls it Kapoosta Choosta or if it was just my grandmother's Americanized way of saying it. Either way, when Hungarian Cabbage Noodles are on the table for dinner, everyone's happy!
I will share a little story about my rolling pin. My Hungarian great-grandfather came into my grandmother's kitchen one day when she was newly married and saw her rolling noodles. Finding her common, American-style rolling pin (an empty beer bottle) not quite up to the job for rolling noodles or pastries, he went out to the yard, found a suitable branch, and made her a new rolling pin, in the style of the old country, completely by hand. No machines, just a saw, a knife, and some sandpaper. I was lucky enough to have that rolling pin passed down to me, and it's still the only one I ever use.
Don't be intimidated by rolling out your own noodles. It's very easy and doesn't take much time other than the time it takes to rest and dry out the rolled dough. Grandma's biggest tip for a successful noodle was kneading. The more kneading, the better the noodle. I have found this to be true. If I am in a hurry, I make the dough in the food processor and the noodles turn out just fine. When I take the time to make them in a stand mixer and give them a good 10 minute kneading with the dough hook, they turn out with a smoother texture.
After the dough is kneaded, it is left to rest for about 20 minutes. Then it is divided into parts and rolled out to the desired thickness. Grandma liked her noodles thick and substantial, while Grandpa liked his very thin. For these Hungarian Cabbage Noodles the dough shouldn't be too thin. 1 /16 of an inch is good. After the dough is rolled out, it is left to rest for a few hours on a kitchen towel or a floured surface until it dries out somewhat. It should be dry enough that the pieces won't stick together when they're cut, but not so dry that when you cut the noodles, the dough breaks.
My mom learned to make cabbage noodles from my Hungarian grandmother and your square noodles are just like she made. Your recipe is the only one I have seen with that type of noodle. This was always one of our favorite dishes along with chicken paprikash. Thank you for bringing back some happy memories.
Thank you for the lovely comment, Ruth. I feel so connected with my grandmother when I make this dish. A lot of my memories of her revolve around food. Making her recipes and sharing them with my family is a special remembrance of her. You're very welcome.
Hi Amanda! My grandmother would also roll out her noodle dough and leave it to dry on kitchen towels, covering the kitchen table. She didn't have a food processor either - of course she was making noodles long before processors were invented. She just mixed up the dough by hand and kneaded it for about 10-15 minutes. She taught me that the longer you knead the dough, the better the noodle will be. I do notice a difference in the noodle when it has been kneaded longer, however I'm rarely patient enough to do it for very long. When I want my noodles to be their very best, I use a standing mixer fitted with a dough hook to give the dough a longer kneading.
Hi Kelly. Káposztás csusza. Your granny was right. Csusza (choo saa) is the name of these square shaped noodles. People can say I'm gonna make some csusza tészta. ?We never put onion in it just kaposzta and use pork lard instead of butter. Just original Hungarian-made please ? I do not like with sugar just salty with ground pepper. But as we say in Hungary As many houses, so many customs. Means as many household as many versions.Good luck and it was heartwarming reading your recipe. ? Sll the best
We had the chance to meet his family for the very first time on our honeymoon in Hungary, where we got to experience authentic food cooked meals by his aunt over a fire. Those special memories we keep alive by cooking those timeless recipes in our own home!
Charles makes it look SO easy, but trust me it actually is. You will need a noodle (nokedli) maker, which you can get for under $20 online! I understand that these are essentially the same as German Spätzle noodles in case you were wondering. Using the noodle maker, slowly add small amounts of dough, sliding the cutter back and fourth creating fresh tender noodles. The big tip here is to work quickly! Boil for only about 3-4 minutes until the noodles float then drain and serve.
If you know anything about me let it be that I LOVE it when Charles cooks for me. His Chicken Paprikash is a traditional Hungarian dish that Charles has perfected over the years. He is known for it, and when we are entertaining, it is the most requested meal by a landslide. Chicken thighs are braised in a mild tomato-based sauce that is simmered and blended with a touch of sour cream and perfect amount of Hungarian paprika to round out the dish. And quite possibly the best part are these homemade noodles as the base. They truly make the perfect pair!
Of course try these with Charles Chicken Paprikash recipe, but these would also be great in SO many other ways! Us these homemade noodles in dishes like soups, stews or with your favourite pasta sauce. You could substitute for these noodles in Chicken Noodle Soup, use on the bottom of a hearty Chicken Cacciatore, or serve as the base of this Lentil Stew!
Once the water is boiling, place the noodle maker on top of the pot with the square sliding section facing upwards. Add a small amount (about -1/3 cup) of the dough to the centre sliding section of the noodle maker and slide it back and forth, allowing a small amount of the dough to push through (and get cut off as it slides back and forth), creating noodles.
Continue with the remainder of the dough, working quickly. Boil for 3-4 minutes, until the noodles float. Drain and serve immediately (you may want to toss them in a bit of oil to prevent them from sticking together).
I freeze it all the time, and it does freeze well. Put it in a large zip lock bag and lay flat in your freeze. Add some butter to the noodles before you freeze and then put in a pot of boiling water just to heat it up.
The Hungarian sweet noodle cake, or vargabéles, was invented by a Klausenburg innkeeper named Varga. It is one of the Hungarian specialities, a very common cake. It is definitely worth trying, either during a visit to Hungary or even in your own.
Káposztás Tészta is another noodle dish made with cabbage and bacon or with a dumpling called Nokedili which is very delicious and unique. The Hungarians are known for their variety of pasta dishes and everyone of them my children gobbled up at dinner.
an old hungarian lady in line at the grocery with me told me about this. she saw i was buying top ramen and bacon already, said i should get some cottage cheese and told me the recipe. ive been making it for the 11 years since that day
I grew up in a community where there were alot of eastern european people so I learned to eat Very well.This past weekend we went to an ethinic festival and there was a Hungarian food that had noodle dumplings, cheese and bacon. I really liked the dumplings. So this recipe is good but for me the dumplings make it even better.
This Whole Food Plant Based nod to the Hungarian dish called Haluski (Cabbage and Noodles) is a healthy, delicious dish. Our Vegan Hungarian Cabbage and Noodles is an easy one-skillet wonder that is full of comfort food goodness and powerhouse veggies. Sweet onions, nourishing carrots, vibrant red bell peppers, hearty navy beans, earthy cabbage and tasty noodles are cooked in a savory and flavorful broth that will make this dish a new family favorite.
Great recipe. My husband said on his first bowl it was good. On his second bowl said it reminded him of a healthy cabbage and noodle recipe and on his third bowl asked if I could print out the recipe and put it on the fridge so he could make it when I was at work. 2ff7e9595c
Comments