Hungarian Noodles and Cabbage

READY IN: 40mins
Recipe by bluemoon downunder

A Jewish recipe, originally from "Foods From Eastern Europe Add Variety to Purim Menus" which I have adapted from one I found on Posted for the 2005 Zaar World Tour.

Top Review by 10cups

I love cabbage, leeks and poppy seeds so this was a dish for me.The only change I made was I sauteed in 4 tbsp of butter and 2 tbsp of olive oil and I added about 1 tbsp of salt. And I used kittencal's homemade egg noodles. Everyone loved it. It was the first time that i have eaten savoy cabbage. i found it sweeter than regular. In my dish i added lemon juice because the only things i like sweet are desserts-im weird that way.

Ingredients Nutrition


  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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