Posted by / Thursday, March 17, 2011

Hungarian Cabbage and Noodles

Being St. Patty's Day I thought a cabbage recipe was in order-just not from Ireland. I try to do this recipe justice and hope that my Hungarian grandmother looks down and smiles and nods her head. The quantity of ingredients for this recipe is the only way I know how to make it. It is a good thing because you can E.A.T. this for days.

  • 1 pound of bacon
  • 2 small heads of cabbage or one large head shredded core removed
  • 16 ounces of wide egg noodles cooked al dente
  • 1 cup of sour cream
  • 1T sugar
  • Salt, pepper, Hungarian paprika (Hungarian from Szeged) do not make my grandmother roll over.
Fry the bacon and reserve the drippings. Stir the sugar in the bacon drippings on low heat. Add shredded cabbage tossing to coat adding salt to taste. Stir in noodles and crumbled bacon to mix.
Grease a 15x12x2 casserole dish pouring in the mixed ingredients above. Bake in a 350 degree oven until hot (20-30 minutes) . Remove from the oven dollop with sour cream and sprinkle with Hungarian Paprika. Return to oven and bake for 10 minutes or until sour cream softens. Serve with fresh crusty bread.
Nice big local heads of cabbage will soon be in the farmers markets. You now have an E.A.T. family recipe. Please let me know what you think! Köszönöm (Thank You)
Serves 6-8

E.A.T. local E.A.T. well


  1. That sounds fabulous! My in-laws will be here in a few weeks (from England) and I'll have to try this while they're here.

  2. Great can't wait to hear! You can always call it Hungarian "Bangers and Mash"!


  3. Now that I've retired...I'm doing a lot more cooking. This looks like something I can tackle with good effect! I don't want to make your grandmother somersault through the ether, eh? Hungarian paprika, here I come!

    1. Awesome and I am sure you will enjoy this! Let me know how you like it!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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