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In this weeks episode, we’ll be cooking something that sounds similar to Apfelkuchen, Zwetschgenknodel, Goulash or Krumpli. If this sounds good to you make sure to subscribe for the coming weeks recipes.
I was surprised when I pulled this recipe out of the “Dad” archives that he mentions using a “roux.” Being a fan of Louisiana style gumbos, I’ve made plenty of roux in my time, and I never realized that they also made roux in the old world! This recipe is a classic Hungarian dish that uses sausage and bacon.
- 3 lbs green cabbage
- 2 lbs potatoes, diced (Yukon Gold is a good choice)
- 1 (10.5 oz) can beef broth
- 1 lb smoked sausage, cubed
- 3 tbl vegetable oil
- 6 oz. sliced bacon
- 3 tbl flour
- 1 medium onion, diced
- 1 clove garlic
- 1 tsp Hungarian (or other red) paprika
- salt, pepper & marjoram to taste
- Set a medium pot with water on the stove to boil.
- Slice the cabbage with a mandoline if you have one, otherwise slice thinly with a sharp knife.
- Drop the cabbage in the boiling water for about two minutes to blanch it. Drain.
- Using the same pot, place in it the cabbage along with the beef broth and 3 additional cups water. Add the potatoes and the sausage along with a pinch of marjoram. Bring the pot to a slow boil, partially covered.
- Dice the bacon and fry it in a pan with the oil until golden brown. Add the diced onion and garlic, and saute the mixture until the onions are glassy.
- Stir in the flour and stir constantly until the roux is light brown. Remove from the heat. Add 1/2 c. of cold water and stir thoroughly.
- When the potatoes in the soup are cooked through, add the roux to the pot, turn up the heat and bring to a boil, stirring constantly. Add salt and pepper to taste.
- Serve the soup hot and enjoy!
A note regarding sausage and bacon: Hungarian bacon (szalonna) is available online and comes in a smoked hunk. A favorite Hungarian delicacy was to smear bacon fat on a fat piece of bread and nosh away. Some well known sausages include Gyulai, Csabai and Hurka, all of which can be ordered online. The recipe that follows was made with American bacon and polish sausage. I’ll send updates as the recipe is tested with the Hungarian goodies.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: soups, stews
- Method: stovetop
- Cuisine: Old world, European, Hungarian
Keywords: soup, stew, cabbage, comfort food, Old world, Hungarian, European
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.