Prep 25 mins
Cook 40 mins
This dish has its roots in Hungary but is also popular in Austria and Germany. My German grandmother made this using square pieces of pasta but I will post the recipe as I found it on the internet. I like to fry some chopped bacon and garlic together with the onions and cabbage. This a cheap but very good meal. Edit to say, and hope this helps for others who will try this recipe, the step of letting the cabbage sit in the salt is important, it does add a better flavor to the recipe and the texture.
- Mix the salt and cabbage together and let stand 30 minutes.
- Squeeze out as much liquid as possible. 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 25/30 minutes.
- Add the noodles and toss to blend thoroughly.
- Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.
Who knew something so simple could be so good! I scaled this down for two, and I added a little bacon, frying with the onions and then adding the cabbage. I also used the garlic. It was so ggod I could very easily make this again tonight :) We don't eat cabbage often because I'm the only one who really likes it, but prepared like this, everyone likes it :) A real keeper.
Very, very good. My DH who doesn't like cooked cabbage even said it was good. Next time, though I don't think I will mix the salt and cabbage as it got a little salty. I maybe didn't get it drained well enough. Will make again. Oh and I added crumbled cooked bacon just before eating - yum.
My Austrian grandmother made this when I was a child, it was my favorite food.
Grandma used lard rather than butter and a generous amount of black pepper with fresh homemade noodles, sometimes made with duck eggs, which were about twice as thick as lasagna pasta and cut in paralellagrams 1 1/2" long. The thick noodles must be cooked 20-25 minutes "al dente".
I like it best made with the addition of leftover roast pork loin cut in small cubes, one teaspoon of minced, fresh garlic and 1 - 2 teaspoons fresh ground black pepper. (slightly on the hot or "scharf" side)
I've made Kosher style for my Jewish friends with butter or "schmalz" (chicken or goose fat) rather than lard and leftover roast chicken or goose. The goose is superb