Traditional Cabbage Pasta (Cvekedli) | With Caramelized Cabbage

Name: Traditional Cabbage Pasta (Cvekedli) | With Caramelized Cabbage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 1000 g white cabbage; 400 g wavy square pasta; 40 ml sunflower oil; 1 tbsp granulated sugar; 2 tsp fine salt; 1 tsp ground black pepper

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40 min

Under an hour

Kifli Kukták

A klasszikus magyar konyha egyik legkedveltebb őszi-téli tésztaétele. A finomra reszelt fejes káposztát kevés cukorral aranybarnára karamellizáljuk, bőségesen megborsozzuk, majd frissen kifőtt fodros nagykocka tésztával forgatjuk össze.

Preparation method

Preparation

Remove the damaged outer leaves of the cabbage, cut out the core, and then grate the cabbage on a coarse grater or shred it into thin strips.

Sprinkle the grated cabbage with the salt, mix thoroughly, and let it sit for 15-20 minutes to release its juices. Then, squeeze out the excess liquid thoroughly by hand.

Caramelizing the cabbage and cooking the pasta

Heat the sunflower oil in a large, wide frying pan or pot, sprinkle in 1 tablespoon of granulated sugar, and lightly caramelize over medium heat while stirring.

Chef's tip

The secret to the perfect cvekedli is patience: do not rush the cabbage over high heat, as it can burn easily. Slow, even sauteing provides that characteristic sweet, caramelized flavor.

Freshly ground black pepper is the soul of cabbage pasta - do not skimp on it, as the pasta calls for a pleasantly spicy aroma.