Hungarian Noodles and Cabbage

Submitted by Lalaloob

"I think anyone who likes cabbage will like this recipe. It is simple to make, uses everyday ingredients and yet is immensely satisfying."

 

• Ready In: 1hr 45mins
• Ingredients: 7
• Serves: 9

ingredients

• 1 tablespoon salt
• 4 cups finely shredded cabbage
• 1 cup finely sliced onion (optional)
• 4 tablespoons butter
• 2 teaspoons sugar
• 1⁄4 teaspoon pepper
• 3 cups cooked egg noodles, broad, drained

directions

1. Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
2. Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.

Reviews

[Christopher P.]

I have been making this for almost fifty years. I learned it from my best friend's father who learned it from his immigrant mother. This was a dish the men cooked for Sunday get-togethers. The difference in his recipe is that the cabbage is cooked with lots of paprika and pepper. I know that I have the spices right when the cabbage is the color of salmon. And, I use lots of butter, about one stick for a large cabbage. Sometimes I make it with onion but most of the time without. The cabbage is finished and ready for the egg noodles when it is a buttery mush.

 

[*Parsley*]

I love cabbage and I loved this recipe! I used a bit extra cabbage because it "cooks down" a bit. I liked the method of salting and rinsing the cabbage. It kept the cabbage pleasantly crisp in contrast to the soft noodles. I like that this recipe isn't drowning in butter; the amount listed is just enough. Thanx for a wonderful classic recipe!

 

[WhatamIgonnaeatnext]

This was awesome. I have never heard of this dish. Thank you for the recipe. I ultimately decided to follow Christopher P. and his way of doing it. I'm old school; if I want crunchy veggies, I'll eat them raw. I used a stick of butter and a whole head of cabbage. I didn't do the salt thing, because, like I said, I wanted the "mushy mess". My husband and I both want to eat this again.

 

[xtine]

We really enjoyed this - it is classic comfort food and was surprisingly addictive, considering the simple ingredients. The only change I made was I rinsed the cabbage off after salting it and then pressed it in a towel to remove the water. Thanks for posting this! Made for My Three Chefs Fall 08

 

[Amber C.]

Fabulous recipe! My friend taught me to make this, more or less (she is American of Hungarian descent). I really only looked up the recipe to see whether or not I should rinse the cabbage before squeezing out the moisture, but this was spot on to her method, though she does include bacon in her recipe. Excellent dish and definitely became a family favorite!