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Vegan Hungarian Potato Noodles with Cabbage & Tofu.
Hungarian Potato Noodles are delicious, budget-friendly and pretty easy to prepare. These hearty little potato dumplings are very popular in Hungary, where they are served with both savory and sweet toppings. My cabbage and smoked tofu version makes a great comfort food.
You guys seem to really enjoy my inexpensive Hungarian recipes, so here’s another one for you.
I grew up eating looooooooots of potato noodles. Nudli, as they call it in Hungary is a great dish to use up leftover potatoes, especially old ones. Hungarian potato noodles are very similar to gnocchi, you only need some potatoes and flour to make them.
They are often served as a sweet main dish with jam, toasted breadcrumbs, sugary poppy seeds, or walnuts on top. Most savory versions are slightly fried, and have some cheese, sour cream, onions, and bacon on it. I personally don’t care for the sweet versions, but I LOVE the savory ones!
Each year I visit my family, my mom makes nudli for me. Unfortunately because of this nasty pandemic I can’t see my family this year, and I also had to miss my mom’s 60th birthday. Fuck you corona! 🙄
But looking for the silver lining, my mom sent me her famous nudli recipe, so for the first time I could make it myself. And of course I’ll also share it with you.
Because it’s good!!!
Hungarian Potato Noodles vs German Potato Noodles
PS: The German version of these potato noodles is called Schupfnudeln, the only difference is that it’s made with egg. I tried a lots of egg-free versions of German potato noodles, which in my opinion is the exact same food, as the Hungarian potato noodles, but I’m sure some people would argue with me about that. So I keep calling these Hungarian potato noodles, but feel free to use the recipe as a German potato noodles recipe. 😛
If you wanna try more Hungarian style recipes check out these ones:
- Hungarian Bean Soup
- Hungarian Bread Dumplings w/ Root Vegetable Sauce
- Sauerkraut Soup with Smoked Tofu
- Hungarian Stuffed Cabbage
- Vegan Hungarian Cheese Spread in Bread Bowl
- Layered Hungarian Potato Casserole
- Vegan Hungarian Paprika Potato Stew
- Homemade Fermented Dill Pickles
- Hungarian Sweet Potato Biscuits
- Hungarian Green Pea Stew
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Hungarian Potato Noodles w/ Cabbage & Tofu
- Yield: 3-4 1x
Ingredients
Potato noodles:
- 500 g/1.1 lbs potatoes (the older the better)
- 1 1/4 – 2 cups of flour – see notes below
- 1 tbsp vegetable oil
- 1 tbsp semolina
- salt, pepper
Cabbage & Tofu:
- 2 tbsp vegan butter or vegetable oil
- 1 onion, chopped
- 1 cup of smoked tofu, diced
- 3 cups thinly sliced cabbage
- 1 small chili, chopped
- vegan sour cream
- salt, pepper
Instructions
Potato noodles:
- Peel and dice potatoes. Cook them in salted water until tender, but still firm, about 15 minutes. Drain, let cool a bit, then mash them with a potato masher.
- Add about 1 cup of flour, oil, semolina, and a generous pinch of salt and pepper. Mix everything together, then start to knead the dough, adding more flour as you need. Older potatoes need about 1 ¼ cup of flour, while younger ones can take anything up to 2 cups.
- Knead the dough until it’s soft, but pliable. Dough should not stick to your fingers.
- Divide dough into 4-6 portions, and lightly flour a surface. Roll portions into thicker ropes, then cut ropes into 1/2 inch/1 cm pieces. Gently roll those individual pieces into noodles.
- Bring a pot of salted water into a boil. Add potato noodles to boiling water in batches, and cook them until they float on the top, about 3 minutes.
- Remove potato noodles from water using a slotted spoon, drain, and repeat with remaining noodles.
Cabbage & Tofu:
- While noodles are cooking, prepare the rest of the dish. Heat up vegan butter or oil in a large skillet, then add onion, and sauté for about 3 minutes, stirring occasionally.
- Add diced tofu, and cook on for 5-7 minutes, until onion turns translucent, and tofu gets a nice crust.
- Add sliced cabbage, and cook on for 5 more minutes, stirring occasionally.
- Once cabbage softens, add drained potato noodles, and cook for 2-3 more minutes, until everything is heated. Season with salt and pepper
- Serve immediately with vegan sour cream and chopped chili on top. Enjoy!
Notes
Hungarian Potato Noodles are best made with old potatoes. The older your potatoes are, the less flour you need for the dough. Aim for really old potatoes in this recipe.
These are very similar to the Italian gnocchi, although yours look a bit softer. This means, of course, that I would love to try them. 🙂
Yes, I think it’s pretty much the same thing, but people like to call them differently 😀
These sound exactly like the Polish ‘kopytka’ which I love! Will try your version!
I just googled kopytka and it totally looks like the same thing 😛
Sorry that you missed your mom’s 60th birthday…and can’t visit your family for the coming holiday either. It’s really no fun.
Your nudli looks comforting and yummy!
Thanks, Angie! It’s really a hard year for everyone, I hope things will get better soon ❤️