Goulash with butter-fried cabbage

Goulash with butter-fried cabbage

Tickle your senses with the flavors in this classical Hungarian stew. It’s filled with the savory flavors of pepper, tomato and caraway. Serve it with delicious butter-fried cabbage. Yes, we said it. Butter fried cabbage. OMG.

Goulash with butter-fried cabbage

Tickle your senses with the flavors in this classical Hungarian stew. It’s filled with the savory flavors of pepper, tomato and caraway. Serve it with delicious butter-fried cabbage. Yes, we said it. Butter fried cabbage. OMG.
8 servingservings


  • 4 oz. 110 g butter
  • 2 2 yellow onionyellow onions
  • 2 2 garlic clovegarlic cloves
  • 2 2 red bell pepperred bell peppers
  • 8 oz. 225 g celery root
  • 2 lbs 900 g chuck roast
  • 14 oz. 400 g crushed tomatoes
  • ¾ cup 175 ml water
  • 1 tbsp 1 tbsp tomato paste
  • 1 tbsp 1 tbsp dried oregano
  • 1 tbsp 1 tbsp paprika powder
  • 1 tsp 1 tsp onion powder
  • 1 tbsp 1 tbsp caraway seeds
  • 1 pinch 1 pinch cayenne pepper
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
Butter-fried cabbage
  • 2 lbs 900 g green cabbage
  • 4 oz. 110 g butter
  • salt and pepper
For serving
  • 1 cup 225 ml sour cream or mayonnaise
  • 1 oz. 30 g fresh parsley, chopped (optional)


Instructions are for 8 servings. Please modify as needed.

  1. Dice onions, bell peppers and celery in half-inch sized pieces. Heat half of the butter in a frying pan and fry until the vegetables are golden. Add minced garlic and stir.
  2. Put in a large thick-bottomed pot or pan. Add tomato paste, crushed tomatoes, water and spices. Bring to a boil, then lower to medium heat and let simmer.
  3. Meanwhile, cut the meat into inch-sized pieces and fry in the remaining butter until it has turned a nice color. Salt and pepper. Add to the pan with the vegetables and stir.
  4. Boil for at least two hours on low heat. Stir occasionally. Add more water if needed. Salt and pepper to taste towards the end.
  5. If you're using a slow cooker: place all ingredients, except for water, in the cooker. Cook for 8 hours on low or 4 hours on high.
  6. Shred the green cabbage finely with a sharp knife, a mandolin slicer or in a food processor. Fry in butter until the cabbage is golden. Lower the heat towards the end and add spices to taste.
  7. Serve the goulash with freshly fried cabbage and a dollop of sour cream or mayonnaise.


For a quicker cooking time, start with a more tender cut of meat. Goulash made with lamb can be delicious, too!

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  1. Margo
    Why do the recipes not show all the ingredients? For example on the goulash recipe it has "2" listed 3 times with no ingredient. I have to look at the instructions to see it's 2 onions, 2 peppers, and 2 celery. Am I the only one with this problem?
    Reply: #6
  2. Cindy
    So if I want to make this in the slow cooker, do I still fry the veggies and meat or do I just dump it all in the slow cooker?
    Reply: #4
  3. Michael
    This was a real winner for me. I loved it. Thank you

    det var jättegott

  4. Ben
    I am wondering the same thing. Do I put everything in cooker raw or do I sauté before?
  5. Gertrude
    This was very good. I used the crock pot but sautéed the veg and meat first. Just put the tomato in the crock pot.
  6. Gertrude
    I was wondering if it had something to do with your device. I could read the recipe fine from my computer.
  7. Beverley
    Mouthwatering! We loved it. Served with the buttered cabbage it was a meal fit for a king or queen :-)
  8. Una
    Straight into the slow cooker - the whole point of it!
  9. Graeme
    Yep. Everything straight into the slow cooker, no need to saute. This is probably my favourite recipe. I prepare it the night before then put the crock pot into the fridge overnight. Then into the slowcooker before work and hey presto, delicious goulash for when i get home, as well as a heavenly aroma though the house....
  10. Kathy
    I threw everything in the slow cooker except cabbage. Cooked on low for 8 hrs. Cooked cabbage as per recipe. My husband and I loved this recipe!
  11. allisalei
    Family favorite! We saute all the veggies in the InstantPot before adding the rest of the goulash ingredients and cook on high for 2 hours -- fall apart, tender meat that melts in your mouth! Double the recipe and you have leftovers for days... Thanks, Diet Doctor!
  12. Jacqueline
    Great recipe - only issue is that it may confuse beginner cooks: "Boil for at least two hours on low heat." - don't you mean simmer? Also, it would be worth saying that if you are using a slow cooker (item 5) you should follow the same first three steps, otherwise it might appear that you just put all the ingredients raw in the slow cooker!!!
  13. Janelle
    This was WONDERFUL. I tweaked it by adding everything together (not sour cream), slow cooking on stove, added extra cabbage and red pepper. The meat was melt-in-your mouth tender. Thank you. 😊🌻

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