We are Chef Helen Czégény & Clara M. Czégény, co-authors of Helen's Hungarian Heritage Recipes - Canadian BestSeller. CTV & Liaison Culinary College Guest Chefs! A spontaneous and spectacularly scintillating editorial on excellent moments in time from the Hot Hungarian Chef. "the Secrets of Hungarian Cooking" are finally revealed through the customs, traditions and well guarded recipes of the Czégény-Szabo families. Don't miss one post!
Helen's Hungarian Heritage Recipes
Chef Ilona Szabo Reveals The Secrets of Hungarian Cooking
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
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
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
Clara M. Czegeny is
self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage