Hungarian cabbage

Ah, Hungarian cabbage 🇭🇺—a classic comfort dish, often called “Rakott Káposzta” or Hungarian cabbage stew, depending on the region. It’s hearty, flavorful, and typically combines cabbage, smoked meats, and paprika for that signature Hungarian warmth.

Here’s a traditional-style recipe you can make at home.

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Hungarian Cabbage (Rakott Káposzta / Cabbage Stew)

Servings: 4–6
Cook time: 45–60 minutes

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Ingredients

• 1 medium head of cabbage (green or savoy), shredded
• 2 tbsp oil or lard
• 1 large onion, finely chopped
• 2–3 cloves garlic, minced
• 1–2 tsp sweet Hungarian paprika
• 1 lb (450 g) smoked sausage (kolbász) or smoked pork, sliced
• 1 cup cooked rice (optional, for “stacked” version)
• 1 cup sauerkraut (optional, adds tang)
• 1 can (14 oz / 400 g) diced tomatoes or tomato paste
• Salt & black pepper
• Sour cream, for serving

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Instructions

1. Sauté the aromatics
   • Heat oil in a large pot or deep skillet.
   • Cook onions until soft, 5–6 minutes.
   • Add garlic and paprika, stir briefly (don’t burn paprika).
2. Add cabbage
   • Stir in shredded cabbage (and sauerkraut if using).
   • Cook 5–10 minutes, stirring occasionally, until slightly softened.
3. Add smoked meat & tomatoes
   • Add sausage or smoked pork.
   • Stir in diced tomatoes (or tomato paste + splash of water).
   • Season with salt and pepper.
4. Simmer
   • Cover and simmer over low heat 25–30 minutes, stirring occasionally, until cabbage is tender and flavors meld.
5. Optional rice layering (“Rakott” style)
   • Layer cabbage mixture with cooked rice in a baking dish.
   • Bake at 350°F (175°C) for 20 minutes for a casserole-style dish.
6. Serve
   • Spoon onto plates and top with a dollop of sour cream.
   • Pairs beautifully with rustic bread or potatoes.

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🔥 Pro Tips

• Sweet paprika is key—don’t skip it!
• Sauerkraut adds tang but can be skipped if you prefer mild flavor.
• Smoked meats are traditional; ham hock or bacon can work too.
• This dish tastes even better the next day as flavors deepen.

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🥘 Variations

• Creamy version: Stir in ½ cup sour cream at the end
• Vegetarian: Skip meat; add mushrooms or smoked tofu
• Spicy: Add hot paprika or a pinch of cayenne

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If you want, I can also give you a slow cooker Hungarian cabbage recipe that turns the cabbage silky and infuses it with smoky flavor without much effort.

Do you want the slow cooker version?