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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



I love Hungarian purple cabbage, but it requires brining in salt. But time is of essence when half an hour before dinner your darling comes upstairs with a purple cabbage from the garden. I grab the skillet and make a skillet version. He gets the cabbage and we eat before nine. The amounts are arbitrary, keep tasting as you add the ingredients to find the right sweet and sour taste right for you. Use salt sparingly, too much of it will spoil the dish. Most of all sauté the cabbage slowly, it will quickly burn on high heat.

1/2 purple cabbage
2 Tbsp olive oil
3-4 Tbsp sugar
pinch of salt
2 Tbsp red wine vinegar

• Wash the cabbage and then slice very thinly.
• Place a deep non-stick skillet on medium heat.
• Add 2 Tbsp olive oil.
• Add the cabbage and the sugar.
• Stir it with a wooden spoon to coat the cabbage with oil and sugar.
• Add a pinch of salt, but handle it sparingly.
• Add the red wine vinegar.
• Slowly sauté the cabbage and stir it occasionally.
• Reduce heat if needed.
• When the liquid cooked away, the cabbage is ready.


  1. I just love red cabbage, and make it almost identical as you do!

  2. We love it too, it's a must for our Christmas supper, but I cook it the traditional way. I have a dozen purple cabbage ready in the garden, help!

  3. I don't remember if this was the same recipe my grandmother used or not. She always put caraway seeds in with the cabbage. Does this sound familiar?

  4. No Laszlo, your granma would have made the Hungarian version. I have a link to it on this post. This is a shortcut and not nearly as refined as the authentic purple cabbage. If you have the time, make the real thing. And yes it has caraway seeds in it. How have you been keeping?

  5. oh and that fruity verson in the end it's just for a lark. It is definitely not Hungarian. Maybe I should take that off.

  6. szia Zsuzsa, excellent blog you have here. As for the red cabbage I cut back a bit on the vinegar and use a nice dry red wine instead like an Egri Bikavér or similar. Only good stuff, you know what they say: only put that wine in the food which you would gladly drink. Attila from Békéscsaba




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