Cabbage salad – Káposztasaláta

by | Jan 12, 2024 | Vegetable dishes

Cabbage salad, known as káposztasaláta, holds a cherished place in Hungarian cuisine, particularly during the winter months when fresh vegetables may be scarce. Cabbage becomes a vital and economical source of vitamins during this season, offering a crisp and hearty base for the salad. Its affordability makes it a popular choice, as it can be easily procured and stored throughout the winter.

The dressing for this cabbage salad is a simple yet flavorful combination of water, vinegar, and sugar, which is heated up until it starts to boil, then it’s cooled until it reaches 80°C / 176°F. This warm dressing not only softens the cabbage slightly, enhancing its texture, but also infuses the dish with a delightful tangy sweetness. To further elevate the flavor profile, cabbage is seasoned with salt and toasted caraway seeds.

Cabbage salad - Káposztasaláta
Cabbage salad – Káposztasaláta – photo: zserbo.com
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Hungarian cottage cheese

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You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

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In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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