My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, June 1, 2012

Hungarian Cabbage Noodles (Kaposztas Taszta)

This humble peasant dish, a staple in the Hungarian Jewish kitchen, traditionally marries sauteed cabbage with homemade noodles (taszta refers to the noodle dough while kaposztas means cabbage). My noodle dough was not homemade, but my cabbage was home grown. Actually I "borrowed" the cabbage from Larry and Edie's garden. You would not believe the size of the heads. I love when they are gone and I go help myself. More kale, green onions, lettuce and kohlrabi for me.

Although this recipe looks incredibly simple, the mingled flavors of the browned cabbage and the egg noodles are surprisingly complex. Be sure not to overcrowd the skillet when cooking the cabbage, the result will be steamed cabbage rather than browned. To make this dish a bit richer, I added another tablespoon butter.

This is great served with pot roast. However, in the warmer months when I prefer no meat I serve it with cornbread, sliced tomatoes and green onions from the garden.

Serves 4 as a side dish
print recipe

2 tablespoons vegetable oil or rendered bacon fat
1/2 head green cabbage, cored and sliced thin
1 (16-ounce) bag wide egg noodles
1 tablespoon unsalted butter
Pepper freshly ground

1. Bring 4 quarts of water to a boil in a large pot for the noodles.

2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon salt, and cook, tossing frequently, until golden brown, 5 to 8 minutes. Transfer the cooked cabbage to a plate. Repeat with the remaining oil and cabbage.

3. Add 1 tablespoon salt and the noodles to the boiling water and cook until al dente. Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.


  1. haha...veggie thief! in polish this is halushki! this is one of my most favorite dishes. i like it with a piece of kielbasa.

  2. Oh my lord this is the most delicious dish I have eaten in forever! Beverly, you may have "borrowed" the cabbage, but Larry and I reaped the benefits. Thank you, thank you for the wonderful supper you brought to us yesterday! Smothered chicken and the cabbage and noodles. It was a perfect end to the day!

  3. oh my gosh this sounds amazing!

  4. Lucky you to have friends that share their veggie garden. This is like the Polish dish with a lot less butter. xo

  5. Oh YUM ... Mother was a fabulous cook and also Polish. Sadly I am not familiar with this recipe in Polish. But, she made guamkis (not sure of spelling) with a gravy and served over mashed potatoes. It was stuffed cabbage with ground beef, rice and seasoning. It was one of our favorite dishes. It will be trying this one too.
    Thanks again Bev for sharing such a delicious recipe.
    Warm regards with Peace, Love & Joy . . .

  6. This sounds delicious...did I tell you I lOVE cabbage?...:)JP


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