Print

Cozy Hungarian Cabbage Goulash with Paprika – Easy One-Pot Dinner

hungarian cabbage goulash - featured image
Print Recipe

A hearty, one-pot Hungarian cabbage goulash with rich paprika flavor, tender cabbage, and creamy sour cream. Perfect for chilly evenings, this budget-friendly meal comes together in under an hour.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 2 tablespoons sweet paprika (Hungarian sweet paprika preferred)
  • 1 tablespoon smoked paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • 6 cups green cabbage, chopped (about 1 medium head, core removed)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 2 tablespoons tomato paste
  • 4 cups beef broth (low-sodium preferred)
  • 1 bay leaf
  • ½ cup sour cream (full-fat preferred)
  • Fresh dill or parsley for garnish (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  3. Add the ground beef to the pot. Break it up with a wooden spoon and cook until no longer pink, about 6-8 minutes. Drain excess fat if needed, leaving a little for flavor.
  4. Stir in the sweet paprika, smoked paprika, caraway seeds, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
  5. Add the chopped cabbage to the pot. Stir into the meat mixture and cook for 5-7 minutes, stirring occasionally, until the cabbage starts to wilt and get slightly caramelized on the edges.
  6. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
  7. Pour in the diced tomatoes (with their juices) and beef broth. Add the bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot.
  8. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the cabbage is very tender.
  9. Remove the bay leaf and discard. Taste and adjust salt and pepper as needed.
  10. Remove the pot from the heat. Stir in the sour cream until fully incorporated and the broth turns creamy orange. Do not add sour cream while boiling to prevent curdling.
  11. Ladle into bowls and garnish with fresh dill or parsley if desired. Serve immediately with crusty bread or egg noodles.

Notes

For best results, caramelize the cabbage slightly before adding liquid to enhance sweetness. Temper the sour cream by stirring a ladleful of hot broth into it before adding to the pot to prevent curdling. The goulash tastes even better the next day as flavors meld. To freeze, leave out the sour cream and add after reheating.

Nutrition

Keywords: Hungarian cabbage goulash, one-pot dinner, paprika recipe, ground beef recipe, cabbage recipe, comfort food, easy dinner, Eastern European

Find it online: https://bouncybowl.com/cozy-hungarian-cabbage-goulash-with-paprika-easy-one-pot-dinner/