Köszönöm. My Hungarian is not the best. But I am so excited to have found your page. Since my grandmother passed I have been missing her cooking now I can do it myself with your help. nagyon köszönöm Magdi 💖💖💖

You can try with anything you desire but the taste won’t the same.

I make stuffed cabbage this way as well. Takes so much less time that wrapping each in a leaf. I do take fresh cabbage as well as the sauerkraut. I cut leaves in half and just put put between layers and cover the top. Thank you!

I just made it and it was so easy!!! I’ve missed nokedli for so long and I can’t believe I didn’t try it sooner. Köszi❤

This salad more Greek style. You can try with sour cream but the taste won’t be the same.

Hello so nice to see you again. I’d like to try this combination of ingredients. Could you substitute cottage cheese if you don’t have feta cheese handy? My mother and father, both from Hungary made the cucumber salad with the sour cream. But I will try this . Have a blessed day❤

Thank you!

That is more of unique Salad combination. I believe it would be delicious! I can also see it made with a bit of sour cream, if a person needs a creamy texture. The garlic and lemon would easily mix with Dill and lemon!

what is the poppy seed filling recipe?

Thanks for sharing!

I can eat a whole walnut roll thank you for this I will be making this VERY soon!! I am so happy I found your channel.

I lőve you

My father’s favorite my father was Hungarian

Szakértő !

Ugyes vagy MAGDIKA

Thank you

Any reason why you don’t add baking powder?

Thank you so much. For bringing back to memories. Of my N AG YM. AMA. Making this for me when I was a little boy.She used to make it with raspberry figoing. My favorite thank you again

Hello I’m a Hungarian medical student in the Uk I will be using your videos to learn Hungarian cooking!! Thanks for these videos ❤

Thank you. You make nice videos and I learn. LOVE Hungarian food.

Fantastic cooking THANKS

Looks Good!

Very interesting!

Looks fantastic, I will try to make this😋

Delightful! I like this technique better than the usually shown "rolling of the board with a knife" one. My only concern would be, that if the water is not roiling, my pasta usually sinks to the bottom and sticks to the pot.

I’m so happy that I found your channel. I was raised in a Slavic community and your recipes remind me of my childhood.

I bet it would be good to use the sour kraut juice in your pressure cooker instead of the water.

Yummy! Thank you so much for posting this. Now I will try it 💞

I love watching your video, very helping 😊 i stay in Hungary now and i cook hungarian food for my new hungarian family and mostly based on your recipe, kőszőnőm 🥰

Πολύ ωραία συνταγή! Σας ευχαριστούμε! Παρακαλώ πολύ, μπορείτε να μας δείξετε, την παραδοσιακή σούπα με τα βύσσινα;

This is great. I just happen to have some puff pastry in my freezer that will never be used for anything and some cheese that I need to use up before the mold goes crazy on it. And here you are. Tök jó!

I love watching your videos and making the recipes. I studied abroad 10 years ago and it's like cooking with my host mom in Hungary!

Szuper jó ötlet .

Thank you so much!! I never knew to poke the dough like that. Makes a big difference!! God bless you !!

Recipe plz

Well! I never saw Cabbage Rolls in this manner! 😊 My Grandmother was Czech and wedid stuffed cabbage rolls by the roasting pan full! We trim the cores/stems with knife, to reduce the hard parts. Save them for bottom of pan, in case there was any scorching. Large cabbage, leaves split in half. Meat fried with salt, pepper, paprika, garlic, chopped onions. Then fry rice in spiced and meat drippings, uncooked and dry rice. No eggs or smoked meat. Roll each leaf with meat. Place in pan, side by side and tight. Cover with plain tomato juice. Cover and bake for 3 hrs, since it is a huge pan. I can see why you are doing this way. I think it IS delicious. What you do with your meat rolls, i call "meatloaf" or possibly "home made burgers". Egg is the binder, yes. And since you use Saurekraut, the rice needs precooking. In our version the rice absorbs the meat juices and tomato. I will try your version, since inadore saurekraut !! ❤

Looks delicious! Thank you for sharing this! ❤

I cant wait to try this, love watching you start to finish! Excellant lesson ! No time wasted, you just get right to it. Your breads are a staple in my house! Yum!

Loved your bread recipes , I was never sucessful until I found your podcast a few years ago.I cant wait to try these so much cheaper than buying phyllo dough! Thankyou! And we had " your bread " with cheese tortellini spinach soup tonight!

Nagyon finom! Köszönöm, Magdi!

Thank you! 🥰💜👍 My family will love this!!!

I will make these tomorrow. Look delicious.

Wonderful!!! Thank you!!!

I am Slovenian, and this is the closet recipe to what my "stara mama" would make in the 1960's !!! Thank you!

This looks so good, can't wait to try it!

Nagyon jo volt latni, koszonjuk a videot! Szeretettel Erika Kanadabol. 🌸🌺🌼🌹

Szia .Már hiányoztál .Jó hogy itt vagy megint .🎉

Koszonom tenleg jooo 🥰❤️

Because the video is in Hungarian I tell you what to use. First pond the chicken, little salt and I usually and a teaspoon of soy sauce. Helps to soften the chicken. Let it rest for an hour. I use chicken thighs because I don’t care for the breast. Parsley, green onion, garlic chives. Eggs, salt, Parmesan cheese. Little flour for dipping. Please watch the video and you can make the same thing. Subscribe is highly appreciated. Thank you!

❤❤❤❤