1/7 Photos of Hungarian Noodles and Cabbage
bluemoon downunder's Note:
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.
My Private Note
Units: US | Metric
- 1360.77 g savoy cabbage, cored, outer leaves removed, shredded (about 8 cups)
- 29.58 ml olive oil (probably more than this if you don't use a non-stick pan)
- 14.79 ml 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
- 340.19 g package egg noodles
- 14.79 ml poppy seed
- 1Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
- 2Add the onions, garlic and leeks; cook until they start to wilt.
- 3Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
- 4Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
- 5Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
- 6Quickly toss the noodles with the cabbage mixture and the poppy seeds.
- 7Serve immediately.
- 8Notes: 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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Nutritional Facts for Hungarian Noodles and Cabbage
Serving Size: 1 (205 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 219.4
- Calories from Fat 43
- Total Fat 4.7 g
- Saturated Fat 0.8 g
- Cholesterol 28.7 mg
- Sodium 49.9 mg
- Total Carbohydrate 38.3 g
- Dietary Fiber 6.0 g
- Sugars 6.2 g
- Protein 8.2 g