Cabbage lángos with garlic sour cream and cheese | Crispy Hungarian classic
(0)
60 min
Under an hour
Kifli Kukták
Klasszikus magyaros kelt tésztás finomság szaftos, pirított dinsztelt káposztával gazdagítva, forró olajban aranybarnára és hólyagosra sütve, bőséges fokhagymás tejföllel és reszelt trappista sajttal tálalva.
Preparation method
Preparing and sautéing the cabbage
Grate the white cabbage on a coarse grater, sprinkle with 1 teaspoon of fine salt, and let it sit for 15 minutes to release its juices. Then thoroughly squeeze out the excess liquid.
Heat 2 tablespoons of sunflower oil in a pan, add the squeezed cabbage, and sprinkle with 1 teaspoon of granulated sugar and freshly ground black pepper. Sauté over medium heat for about 15 minutes until golden brown and caramelized, then remove from the heat and let cool completely.
Kneading and proving the dough
Warm 250 ml of water, crumble in the fresh yeast with a pinch of sugar, and let it activate for 10 minutes.
Chef's tip
Let the grated cabbage cool completely before adding it to the dough, as warm cabbage can destroy the yeast cells.
Lángos dough keeps in an oiled bag in the refrigerator for up to 1-2 days, so it can be prepared in advance and fried fresh.
Ingredients
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