Hungarian Cabbage Goulash – Székely Káposzta

Hungarian Cabbage Goulash is one of the dishes that can’t miss on the Hungarian Christmas table. It’s a very delicious and filling dish, and as soon as it gets really cold, apart from soups, this is the only thing you would eat.

Several fables confirm the non-Székely origin of Hungarian Cabbage Goulash – Székely Cabbage – which traces the origin of the dish back to Sándor Petőfi’s friend, József Székely. According to one version, this was a carefully thought-out recipe invented by the county archivist and told to the owner of the Golden Eagle Restaurant – Arany Sas Étterem-, who then cooked it.

Another legend holds that the journalist and Petőfi entered the Komló garden together when the innkeeper regretfully informed them that only a little sauerkraut and stew was left. To this, Székely suggested that the leftovers be poured together. This is how the Hungarian Székely Cabbage was born.

It doesn’t matter which story is true but the point is that it is a must-have element of the festive table at Christmas, no family should miss it.

Here’s what you need

• a half-medium-sized crunchy white cabbage
• chicken breast ( or any piece from the chicken)
• red meat ( any kind of meat which not includes bones, ex: steak meat)
• dry ingredients: salt, black pepper, paprika powder, bay leaf
• one big chopped white onion and 3 tablespoons of olive oil where the saute taking place
• and clean water

It is worth making a large portion of it because it will be even tastier the next day. If you prefer to use cabbage in soup instead try the Hungarian Cabbage Soup.

Instructions for the Hungarian Cabbage Goulash – Székely Káposzta

1. Cut the chicken breast into cubes, the beef meat, and the cabbage into thin and long pieces. (approximately ½ inch thin and 2 inches long)
2. Saute the chopped white onion in a pan with a little oil until glassy.
3. Sprinkle paprika powder over it and saute it for 1 more minute.
4. Add the chicken cubes and the beef pieces to the pan. Add salt, black pepper, and the bay leaf.
5. Add salt, black pepper, and the bay leaf. Mix it together. After 1 minute you can add the water. If it needs extra seasoning you can add them now.
6. After 1 minute you can add the water. If it needs extra seasoning you can add them now. Cook the meat for 10 minutes on Medium heat, then add the cabbage and turn it on LOW for 40-45 minutes, until everything is nice and tender.
7. Serve with a spoonful of sour cream and a slice of bread.

Make sure the cabbage is not overcooked. It has to be crunchy but soft at the same time. If you know what I mean.

For the best authentic taste serve it with one tablespoon of sour cream and fresh homemade bread (of course, any bread from the bakery is perfect with it too).

More Delicious Cabbage Recipe Ideas

• Russian Pirozhki from The Immigrants Table