Helen's Hungarian Heritage Recipes

Helen's Hungarian Heritage Recipes
Chef Ilona Szabo Reveals The Secrets of Hungarian Cooking

Sunday, September 25, 2011

Hungarian Lecso - Mixed Pepper Stew With Hungarian Sausage and Rice (Lecso Kolbaszal) by Clara Margaret Czegeny

Hungarian Lecso - Mixed Pepper Stew With Hungarian Sausage and Rice (Lecso Kolbaszal)

Hungarian Sweet and Sour Red Cabbage is also known as Sweet and Sour Purple Cabbage or Magyar Lila Kaposzta. Voros Kaposzta literally means red cabbage, is most commonly used by Hungarians in stir-fried and served with pork dishes or sometimes on fresh salads. It is also known as lilakaposzta - purple cabbage. Sweet and Sour Cabbage is a very traditionally Hungarian dish and is very popular with Austrians as well with variations of added apples and other spices.

Hungarian Stir-Fried Red Cabbage is an extremely delectable side dish. Even though vegetarian diet is still not very popular, Hungarian Red Cabbage stands out as one of a kind. I am delighted to present it the way my mother Helen Czegeny has prepared it for decades- one of my all time favourites. Any other preparation method just wouldn't be Hungarian. The caraway seed "makes" the cabbage flavours pop. The aromas of cabbage and vinegar fill the kitchen. Amazingly satisfying! It starts our red, but ends up purple!

  • 1 medium to large head Red Cabbage
  • 1 onion sliced thin
  • 2 tbsp oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp caraway seed
  • 3 tbsp apple cider vinegar
  • 1 tbsp sugar
Slice the cabbage thinly on mandolin slicer. Sauté onion in oil, add shredded red cabbage and stir-fry, stirring constantly with a wooden paddle spoon on high heat.

When the cabbage is fully softened, about 10-15 minutes, but still crunchy, add the other spices - salt, pepper, caraway seeds, sugar and vinegar to taste. As soon as you add the apple cider vinegar, the stir-fried cabbage will turn a brilliant purple. Maybe that's why the Hungarian jury is still not in on deciding on its name - red or purple.

Serving Suggestion: Piping hot with Roast Duck, Pork Shoulder Roast, Garlic Pork Chops or Pork Ribs and crispy oven-roasted potato wedges. We can't leave out serving it with fresh home-made Hungarian Sausage (Kolbasz).

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.
Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. 



 For free recipes and more on Hungarian Recipes, visit http://www.helenshungarianrecipes.com/

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