A Jewish recipe, originally from "Foods From Eastern Europe Add Variety to Purim Menus" which I have adapted from one I found on www.jewish.com. Posted for the 2005 Zaar World Tour.
- 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
- Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
- Add the onions, garlic and leeks; cook until they start to wilt.
- Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
- Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
- Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
- Quickly toss the noodles with the cabbage mixture and the poppy seeds.
- Serve immediately.
- 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!