|Master Chef Helen
Chef Clara Czegeny
|Using old fashioned
methods and attention to
detail, Chef Helen Czegeny
keeps alive the age old
tradition of exceptional
European cookery! Truly,
it's Helen's Hungarian
Rhapsody of Recipes!
|Dream Machine Publications
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes© Cookbook ™
Copyright © 1938-2013 by Dream Machine Publications
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Created December 2005
Last Updated May 29, 2013
Dinsztelt Savanyu Kaposzta
Hungarians, Irish, and Russians proudly consider cabbage part of their
national culinary heritage. The English have served boiled cabbage for
centuries. “Mon Petit Chou” is the French term of endearment, which
means, “My little cabbage”. How cute, but did you know, they love to eat it
too and have created countless recipes using the lowly vegetable. Here is
a simple recipe showcasing a Hungarian Classic Sauerkraut Dish -
Dinsztelt Savanyu Kaposzta.
Did you know that sauerkraut is nothing else than fermented cabbage?
Yes? But, did you also know that sauerkraut is even more healthy than our
Sauerkraut is not only affordable and plentiful, but it is full of healthy
goodness - rich in antioxidants, vitamins that ward off illness. It has been
a mainstay of Austrian-Hungarian winter cuisine for centuries.
Did the Hungarians know something than many of us are just learning
now? Cabbage, one of the world's earliest cultivated vegetables, is a real
Many Hungarian recipes call for sauerkraut. The fairly simple method
delivers serious amounts of flavour. In my humble opinion, this is comfort
food at its best. The fairly simple cooking method delivers serious
amounts of flavour. The sauerkraut, gives a great tang and texture to the
dish. I always add sour cream to everything, so go ahead. Sour cream
turns everything into something truly heavenly!
1 28 oz jar or can sauerkraut
1 large onion, minced
2 tbsp bacon grease
1 tsp salt
1 tsp Hungarian Sweet Paprika
1/4 tsp Hungarian Hot Paprika
Directions: Rinse and drain sauerkraut thoroughly. Set aside. In a large
pot, heat bacon fat and sauté onions just until they start to sweat. Add
paprika and allow to bloom for a few minutes. Sauté onions until they are
just translucent. Then, add the sauerkraut, stirring constantly (in stir-fry
method with a large wooden paddle spoon. This could take 10-20 minutes,
depending on how much water is in the sauerkraut.
Serving Suggestion: Serve with hamburgers, Hungarian Fried Pork Butts,
Pork Ribs, Pork Chops or Fresh Home-Made Hungarian Sausage (Kolbasz)
Treat yourself to a new style of eating. Simple, flavourful, fresh
ingredients and absolutely delightful.
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