Hungarian Kielbasa & Cabbage is a favorite fall gourmet dish in my home. Simple & easy to prepare it is very rich in delicious antioxidants! Here is a traditional recipe from my sister-in-law's authentic Hungarian kitchen.Hungarian Kielbasa & Cabbage
1 small head of green or Savoy cabbage
1 medium onion, minced
1 clove garlic, minced
2 medium carrots
10 plum tomatoes
3 small potatoes, (diced)
1 tsp Emiril's Original Essence
1 tsp of Szeged Hungarian Paprika
1 tsp of sugar
1/2 cup red wine
1 lb of Kielbasa, (sliced)
Spray a large Dutch Oven with Pam. Mince the onion, garlic, carrots and plum tomatoes almost to a puree using a food processor. Pour these vegetables into the pot and add the roughly chopped cabbage. Dice the potatoes & slice the Kielbasa to add to the pot along with seasonings, sugar & wine. Set on low, cover and let it cook all day, stirring occasionally. This recipe will also work in a Crock Pot.
I only use traditional Szeged, (pronounced seg-ged) Paprika from Hungary. It has more flavor than Spanish paprika so you need to use only a little in your recipes.
1 small head of green or Savoy cabbage
1 medium onion, minced
1 clove garlic, minced
2 medium carrots
10 plum tomatoes
3 small potatoes, (diced)
1 tsp Emiril's Original Essence
1 tsp of Szeged Hungarian Paprika
1 tsp of sugar
1/2 cup red wine
1 lb of Kielbasa, (sliced)
Spray a large Dutch Oven with Pam. Mince the onion, garlic, carrots and plum tomatoes almost to a puree using a food processor. Pour these vegetables into the pot and add the roughly chopped cabbage. Dice the potatoes & slice the Kielbasa to add to the pot along with seasonings, sugar & wine. Set on low, cover and let it cook all day, stirring occasionally. This recipe will also work in a Crock Pot.
I only use traditional Szeged, (pronounced seg-ged) Paprika from Hungary. It has more flavor than Spanish paprika so you need to use only a little in your recipes.
No comments:
Post a Comment