In search of the best cabbage pasta

While cabbage pasta is a childhood nightmare for many, with the right ingredients and a little technical know-how, it can be the perfect everyday comfort food. Let's not let the traumas of our youth affect us for the rest of our lives, let's give this wonderful Hungarian dish another chance, because if prepared well, it can quickly become one of our favourite dishes!

Let's start from the basics

One of the essential ingredients of a good cabbage pasta is the right pasta. Choose a type that doesn't get soggy or stick together when cooking, in which case you can have a pasta with lots of eggs, but if you have plenty of time you can also knead the pasta yourself.

The second secret is caramelising. You need to roll the grated cabbage in the golden brown caramelized sugar, which gives it a nice sweet and rich taste.

The third trick is the cabbage juice. The juice left over after grating, salting and then draining the cabbage is a valuable ingredient in our cooking. You can also add it to the cabbage and to the cooking water of the pasta before distilling - it adds a lot to the flavour and fullness of the dish.

The last tip is optional and of course a matter of taste: sprinkling sugar and pepper on the finished dish can add extra flavour to your cabbage pasta.







Ingredients. 3 teaspoons of granulated sugar salt oil freshly ground black pepper Preparation: Remove the outer leaves from the cabbage, cut the head into small pieces and grate the whole on a large grater. Take a large bowl and salt the grated cabbage thoroughly. Turn it over and set aside to stand for about half an hour. When the time is up, squeeze the cabbage out thoroughly and put the juice away separately, you will need it. Heat the oil in a pan, then sprinkle over the sugar and leave to caramelise.