Hungarian Cabbage and Noodles
This is a simple Hungarian weeknight pasta meal. Instead of the traditional tomato based pastas that so many of us are used to, this pasta gets its flavor from the sweet carmelized onions and salty sautéed cabbage that get mixed in with the noodles. When I make this, I like to have almost equal ratio of cabbage/onions to noodles. The cabbage and onions are the best part!
  • CourseMain Course
  • CuisineHungarian
Servings Prep Time
4People 20Minutes
Cook Time
20 Minutes
Servings Prep Time
4People 20Minutes
Cook Time
20 Minutes
Ingredients
  • 1Lb Egg Noodlescooked according to package directions – some pasta water reserved for later use
  • 2TBS Oil
  • 1-2 Onionsthinly sliced
  • 1Head Cabbagethinly sliced, by hand or using food processor
  • 1TBS Sugar
  • salt and pepper to taste
Instructions
  1. Heat oil in a large dutch oven over medium high heat.
  2. Sautee onions until they are softened and beginning to carmelize.
  3. Then add cabbage, and stir. Cook until the cabbage has softened.
  4. Add sugar, salt and pepper to taste.
  5. Stir the cooked noodles into the mixture.
  6. Taste and see if it needs more salt and pepper. If it looks too dry, add some the reserved pasta water.