Glossary K
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Kajszibarack is the Hungarian word for "Apricot". Apricot is also called Sárgabarack in the country. Apricots are mostly used to make jam, Palinka (fruit brandy) and cakes, such as Barackos Lepeny (Apricot cake) and Barackos Gombóc (Dumpling filled with apricots)
Kajszibarack have several varieties in Hungary which include: Gönci Magyar Kajszi, Kécskei Rózsa, Korai Piros and Rakovszky Kajszi.
Káposzta is the Hungarian word for "Cabbage". It is also known in Hungarian as Fejeskáposzta. It is one of the widely grown and eaten vegetables in Hungary and is used to make popular dishes, such as Töltött Káposzta (Stuffed cabbage), Savanyúkáposzta and Székelykáposzta (Sauerkraut stew), and is used in making many salad dishes.
The green and red cabbage (Vöröskáposzta) are the most common varieties of cabbage available in markets all over Hungary, but the Hungarians also used Savoy Cabbage called Kelkáposzta in the country.
An annual festival centered around cabbage growing and consumption, the Demecser Cabbage Days, is held in the northeastern town of Demecser every September.
Káposzta is pronounced is "Kaaposta".
Fejeskáposzta is one of the most widely grown and eaten vegetables in Hungary. It is used to make the popular töltött káposzta, savanyúkáposzta and székelykáposzta, and is found in many salads.
In addition to the "standard" green and red cabbage (vöröskáposzta) that is most common in markets Hungarians are also fond of Savoy Cabbage, or Kelkáposzta.
An annual festival centered around cabbage growing and consumption, the Demecser Cabbage Days, is held in the northeastern town of Demecser every September.
For related information, see gyümölcs (fruit ) and zöldség (vegetables).