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:
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Hungarian cottage cheese

This is what Hungarian túró looks like

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.

Metric system vs cup

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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