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Jan 27, 2008 05:35 AM

Hungarian Goulash side dish?

Hoping someone can help me here. I already have a great goulash simmering away on the stove for dinner tonight. Planned on 8 people. Now, at the last minute, 4 more will be joining us and I don't have time to add to it, or start another pot. I am already planning on serving it over egg noodles. What sort of side dish can I add that would go well with it? Please help...dinner is at 4!

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    1. re: TrishUntrapped

      A cucumber salad, something cabbagey (I wouldn't do red cabbage and apples, though) that's a litte tart or oniony - maybe just a simple saute of green cabbage and onions, oh - and some deliciously overcooked green beans. Don't forget the bread.

      1. re: TrishUntrapped

        yep sweet and sour red cabbage and thin sliced crisp tart apples like at North Woods Inn Arcadia, Ca
        soooooo stupidly delicious

      2. buttered and caremelised carrots and onions?

        Mashed swede,parsnips and carrots?

        1. This classic Marcella Hazan recipe for smothered cabbage (cavolo sofegao) in the Venetian style.

          Finely shred a couple of pounds of green or white or savoy cabbage. In a heavy pot (with a cover), saute a finely chopped onion over medium heat in a quarter cup of olive oil until the onion starts to color, then add a clove or two of chopped/minced garlic. Then add the cabbage and toss around. When it's good and coated, add salt and black pepper and a tablespoon of red wine vinegar. Mix well, and turn the heat down to low and cover. Stir occasionally over the next 90 minutes, and add a tablespoon or two of water if it gets too dry.

          I found the leftovers blend magnificently with linguine fini. So you can use a small portion of linguine fini (1-2 oz dry) and amplify with as much cavolo sofegao as you like! Either a garlic/oil sauce or butter/parmesan sauce. Which makes sense when you realize the central European tradition of marrying egg noodles and shredded cabbage or sauerkraut (Venice was governed for a time by Austria-Hungary in the 19th century).

          3 Replies
          1. re: Karl S

            That sounds fantastic. My mother used to make a similar dish. And cabbage noodles is probably my very favourite thing in the universe. I realize it's probably too late to mention it now, but you could (in the future) serve the goulash with cabbage noodles. Grate a head of cabbage and toss with salt in a colander or bowl to draw out the water (leave for about an hour). Squeeze dry by hand and saute in some kind of oil or fat over low heat for a VERY LONG TIME until golden brown and almost caramelized. Salt and pepper and toss with cooked noodles. Stupendously delicious for something so simple.

            1. re: Nyleve

              Do you add poppy seeds to your cabbage noodles? (And this, folks, is a perfect use for duck or goose fat or real lard...)

              1. re: Karl S

                Never added poppy seeds but it could be a good touch. For me, that dish is the ultimate comfort food. Hungarian Kraft Dinner, if you will.

          2. Peppers, take baby peppers, from Trader Joes, and stuff. Stuff them with mushrooms, or meat,and add cheese, tomato sauce.... I'd also do like I did last night, just made the sauce streeeeeeeeeeeeettttch/ and add more pasta, and it was more than fine.

            Cauliflower, acorn squash, broccoli all can be roasted so very well. I always have these around, just so I can do this!

            1. Thanks all for the ideas! I went with 2 incredibly fresh loaves of crusty bread and a ton of green beans pan sauteed in butter. apple strudel for dessert.

              I am looking forward to trying some of these cabbage recipes when I have more time!