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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!