This traditional Hungarian dish has intense smoky bacon flavour with caramelized onion, cabbage with pasta. A popular family recipe we grew up eating often. A simple recipe that only takes 20 minutes of cooking time. A perfect weekday meal!
This pasta dish has been in my family for generations. Growing up on the farm we had access to curing our own bacon and large vegetable gardens. So this dish was made often, along with other Hungarian pasta dishes. What makes this pasta taste sooo good is the smoked bacon, and don’t get me wrong, I love caramelized onion and sautéed cabbage.
This dish could easily be made into a vegan dish, and still be very flavourful. Remove the bacon and include additional vegetables.
INGREDIENTS
- Egg noodles: can substitute for fettuccine, linguine or any other wide noodle/pasta
- Smoked butcher’s bacon: highly recommend and is most often purchased at the butcher store or market, the thin cut will not give you the same depth of flavour
- Vegetable oil: a neutral oil is suggested avocado or a light olive oil
- Onion
- Green cabbage
- Sea salt
- Pepper
EASY AND FLAVOURFUL
If you need a quick meal that you family will love, this is it! Anyone who has had the privilege of eating this Hungarian cabbage noodle dish with bacon will agree wih me that this dish is one of their favourite meals. A popular dish in Hungary and those who continue to make this dish because it is a traditional and classic meal you will want to make over and over again. I would love to hear your comments once you try this dish.
INSTRUCTIONS
Prepare a medium size pot for pasta, once boiled, add salt and pasta. Cook until al denta, drain and set aside.
Slice cabbage in 1/4 inch slices and cut the bacon into 1/2 inch slices. Fry the bacon in a skillet or fry pan. Once bacon is cooked, transfer to a plate and leave the bacon fat in the pan.
Add onions and pan-fry until the start to caramelize, then add the cabbage to skillet/fry pan and cover, stirring occasionally. Cook until cabbage has soften and is transparent, and caramelized This takes approximately 10-12 minutes. Season with salt and pepper. Then stir in the bacon and pasta.
Enjoy this simple traditional Hungarian dish! It’s filled with lots of flavour and definitely makes an easy weekday comfort meal. Garnish this delicious dish with fresh dill or parsley and a few scallions.
FAQ
Can I use a different pasta instead of the eggs noodles shown in your recipe? I would suggest to use a fettuccine, linguine, or a wide noodle for this dish.
Can I use store bought bacon if I can’t find butcher’s bacon? If you can’t find butcher’s bacon or it is more convenient to purchase store-bought bacon, then I would suggest to ask at the deli counter if they have butcher’s bacon and if they don’t then I would add 2-3 more slices of store-bought bacon to this recipe.
STORING
Store this noodle dish in the refrigerator for up to 3-4 days in a sealed container with a lid. To freezer, up to 2-3 months in a container with lid that is suitable for the freezer. To reheat, in a skillet or fry pan on low to medium heat once it is thaw out.
Once you make this recipe please leave a review. Would love to hear your feedback with a comment and rating. Thank you, Rose 🙂
Hungarian Caramelized Cabbage and Noodles with Bacon-Káposztás Tészta
Ingredients
Equipment
Method
- Prepare a medium size pot for pasta, once boiled, add salt and pasta. Cook until al denta, drain and set aside.
- In a skillet or fry pan, over medium heat, cook sliced bacon until slightly crispy, remove and transfer to a plate.
- Add onion to skillet or fry pan, and sauté until transparent and when it starts to caramelize. Add a tablespoon or two of oil may need to be added if bacon was very lean.
- Add cabbage to skillet/fry pan and cover, stirring occasionally. Cook with lid on for 5-7 minutes, then remove lid and continue cooking until cabbage has soften, transparent, and caramelized. This takes approximately 10-12 minutes. Season with salt and pepper.
- Add the pasta, and bacon to the skillet/fry pan, and toss until well combined. Adjust seasoning at this time. Garnish with dill and scallions.
- Serve warm and enjoy!
2 Responses
I was intrigued when l saw the recipe. This is not the kaposztas teszta l am familiar with. My kaposztas teszta is the traditional version, no bacon, shredded cabbage, add salt, wait at least 30 minutes, then begin squeezing the moisture out of the cabbage. The onion was optional. l also like the square noodles when l can get some, otherwise l use longer egg noodles, Hungarian or German.
I found l only needed half the small cabbage head. On the site it did look like savoy cabbage, l guess it makes no difference? Although, l do find savoy cabbage not as sweet.
I enjoyed the recipe, and would make it again. l also ate it with a bit of sour cream, yummy.
Thank you for sharing.
I am so pleased you enjoyed this Hungarian caramelized cabbage noodles. I find there are slight differences in Hungarian recipes and few of my comments refer to variations or what they are use to. This recipe started with Grandma, from there, Mom made it often and as kids, we loved the rich flavours this recipe offers.
Thank you Edit, for your sharing your comments and rating this recipe.