Paradiscomos Kaposzta

Hot day is perfect for this following Hungarian dish 😀 You can serve it as is, with toasted buns, burger, hot dogs, wieners, or whatever you feel like 🙂

This is only the lazy version 😛 I like making things uncomplicated in the kitchen, because who has time for that, right? 😀

Anyhoo.

When you are not lazy like me hahaha use homemade tomato sauce 😀 But otherwise, store bought tomato paste works just fine 🙂

1 head cabbage, thinly sliced
900 ml beef or chicken stock
1 medium large onion, chopped or sliced
1 small can (2 for stronger flavor) tomato paste
1 chicken/beef bouillon cube
1 tbsp corn/vegetable oil
Caraway seeds if not fennel
Salt, pepper, sugar to taste, if needed

Croutons, bread slices, sausage/wiener, to be served along

Heat oil, saute onion til translucent, add in washed and drained cabbage, stir until soften
Add in caraway/fennel seeds, stir well
Pour in stock bring to boil
Lower heat, add in paste, stir
Add in cube
Adjust to taste with salt sugar and black pepper
Cook until tender

Once cabbage is tender, dissolve 1/8 c flour in cold water then pour into soup and cook to thicken, then serve!
Serve hot accompanied with bread etc

Paradicsomos kaposzta

Ingredients

  • 1 head cabbage thinly sliced
  • 900 ml beef or chicken stock
  • 1 medium large onion chopped or sliced
  • 1 small can 2 for stronger flavor tomato paste
  • 1 chicken/beef bouillon cube
  • 1 tbsp corn/vegetable oil
  • Caraway seeds if not fennel
  • Salt pepper, sugar to taste, if needed
  • Croutons bread slices, sausage/wiener, to be served along

Instructions

  • Heat oil, saute onion til translucent, add in washed and drained cabbage, stir until soften
  • Add in caraway/fennel seeds, stir well
  • Pour in stock bring to boil
  • Lower heat, add in paste, stir
  • Add in cube
  • Adjust to taste with salt sugar and black pepper
  • Cook until tender
  • Once cabbage is tender, dissolve 1/8 c flour in cold water then pour into soup and cook to thicken, then serve!
  • Serve hot accompanied with bread etc

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