Kaposztas Gomboc Hungarian Cabbage Dumplings

Savor the comforting flavors of Eastern Europe with Kaposztas Gomboc, traditional Hungarian cabbage dumplings that bring a rustic touch to your table. These pillowy potato-based dumplings are filled with caramelized cabbage, offering a delightful blend of creamy and earthy flavors in every bite. Skillfully seared onions in butter add a rich, savory coating to the dumplings, elevating them to unforgettable heights. Perfect as a hearty main course or a satisfying side dish, this recipe is both a celebration of simplicity and a tribute to old-world Hungarian cuisine. With easy-to-follow steps and humble ingredients like green cabbage, potatoes, and all-purpose flour, Kaposztas Gomboc invites you to create a comforting dish steeped in tradition. Serve them warm and enjoy a taste of Hungary that’s sure to become a family favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 medium head Green cabbage
• 300 grams All-purpose flour
• 2 medium Potatoes
• 1 large Egg
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Vegetable oil
• 2 tablespoons Butter
• 1 medium Onion

Directions

Step 1

Peel and dice the potatoes into small chunks. Boil them in salted water until very soft, about 15 minutes. Drain and mash thoroughly, then set aside to cool.

Step 2

While the potatoes cool, shred the cabbage finely and sprinkle with 1 teaspoon of salt. Let it sit for 10 minutes, then squeeze out any excess liquid.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the shredded cabbage and cook until golden and softened, about 15 minutes. Set aside to cool.

Step 4

In a large mixing bowl, combine the mashed potatoes, flour, egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until a soft, sticky dough forms.

Step 5

Dust a clean work surface with flour and turn the dough onto it. Knead gently for a few minutes, adding a little more flour if necessary, until the dough is smooth but still slightly sticky.

Step 6

Divide the dough into golf ball-sized pieces and flatten each piece slightly in your hands. Add a small spoonful of cooked cabbage to the center, then fold the dough around it to seal. Roll gently into a ball.

Step 7

Bring a large pot of salted water to a boil. Drop the dumplings in batches, making sure not to overcrowd the pot. Cook until the dumplings float to the surface, about 5-7 minutes. Remove with a slotted spoon and set aside.

Step 8

Finely dice the onion and fry it in 1 tablespoon of vegetable oil and 2 tablespoons of butter until golden and caramelized, about 10 minutes.

Step 9

Toss the cooked dumplings gently in the onion and butter mixture to coat evenly.

Step 10

Serve warm as a main dish or side, garnished with additional black pepper if desired.

Nutrition Facts

Serving size	(1332.3g)

Amount per serving	% Daily Value*
Calories	2263.9

Total Fat 74.1g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 27.9g
Cholesterol 285.3mg	0%
Sodium 5087.8mg	0%
Total Carbohydrate 350.6g	0%
Dietary Fiber 28.2g	0%
Total Sugars 23.7g
Protein 54.6g	0%

Vitamin D 58.2IU	0%
Calcium 312.3mg	0%
Iron 21.8mg	0%
Potassium 3398.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 9.5%

Carbs: 61.3%