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Hungarian Cabbage Bake

 Hungarian Cabbage Bake
When we had a bumper crop of cabbage a few years back, I searched for new cabbage entrees. I was delighted to find this one...and happy when my family said they loved it.
4 ServingsPrep: 30 min. Bake: 55 min.


  • 1/4 cup butter
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 2 teaspoons paprika
  • 1 medium cabbage, cut into 1/2-inch slices
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium tart apples, sliced
  • 1 medium onion, chopped
  • 1 tablespoon caraway seeds
  • 2 teaspoons grated lemon peel
  • 1 teaspoon sugar
  • 1 cup (4 ounces) shredded Swiss cheese, optional


  • In a large skillet, heat butter over medium heat. Sprinkle chicken
  • with paprika; brown on all sides. Reduce heat; cover and simmer for
  • 20 minutes. Meanwhile, place cabbage in a greased 13-in. x 9-in.
  • baking dish. Sprinkle with salt and pepper.
  • Cover tightly. Bake at 375° for 20 minutes. Arrange apples and
  • onion over cabbage. Sprinkle with caraway, lemon peel and sugar. Top
  • with chicken pieces. Cover; bake for 30 minutes or until chicken
  • juices run clear and cabbage is tender. Uncover; sprinkle with
  • cheese if desired. Return to the oven for 5 minutes or until cheese
  • melts. Yield: 4 servings.

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Hungarian Cabbage Bake (continued)

Nutritional Facts: 1 serving (12 ounces) equals 595 calories, 34 g fat (13 g saturated fat), 162 mg cholesterol, 714 mg sodium, 29 g carbohydrate, 9 g fiber, 46 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.