Hungarian Noodles and Cabbage |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A Jewish recipe, originally from Foods From Eastern Europe Add Variety to Purim Menus which I have adapted from one I found on . Ingredients:
1 (3 lb) savoy cabbage, cored, outer leaves removed, shredded (about 8 cups) |
2 tablespoons olive oil (probably more than this if you don't use a non-stick pan) |
1 tablespoon granulated sugar |
1 yellow onions (american) or 1 brown onion, chopped (australian) |
6 garlic cloves, chopped |
2 leeks, thoroughly washed, outer leaves removed, chopped |
fresh ground black pepper, to taste |
1 (12 ounce) package egg noodles |
1 tablespoon poppy seed |
Directions:
1. Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
2. Add the onions, garlic and leeks; cook until they start to wilt.
3. Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
4. Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
5. Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
6. Quickly toss the noodles with the cabbage mixture and the poppy seeds.
7. Serve immediately.
8. Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!
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