Hungarian Fried Bread with Cabbage Recipe - Káposztás Lángos
Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds and mashed potatoes into the yeast dough, as I have done here.
Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.
I adapted the cabbage filling for this recipe for káposztás lángos from "Helen's Hungarian Heritage Recipes ™© 2005 " by Helen Szabo and Clara M. Czegeny.
Clara Czegeny says, "Lángos ... comes from the Hungarian word láng or flame, because traditonally lángos was baked in brick ovens, close to flames. ... It is eaten fresh and warm, topped with sour cream and grated cheese, körözött (cheese spread), ham, sausages, rubbed with garlic or garlic butter. Lángos is known in the Czech Republic and Slovakia as langoš."
Czegeny adds, "Other ingredients and accompaniments (besides cabbage) are mushroom, quark cheese, dill or shredded Emmenthaler or Gruyere cheese, eggplant, cabbage, kefir, omelette, and icing sugar, or jam."
For the complete recipes, click here Káposztás Lángos
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