PASTA - Cabbage and Noodles Paprikash

[Guest guest]

I just got my first food processor a few weeks ago and was looking for

recipes where I could use it. I used to cut the cabbage for this by hand and

was amazed at how fast it goes with the right tools!

 

For strict McDougallers, use whole wheat or other whole grain noodles.

 

When *I* make it, because I'm very salt-sensitive I leave it out and just

use a lot more pepper, but hubby says it really does need the salt. My son

eats it without salt and doesn't mind.

 

I also use a bit more paprika than called for because I found the can of

imported Hungarian paprika I have is a bit milder than the McCormick's

paprika I use in other recipes. Test it before serving and see for yourself.

If you're not used to paprika, start with only a tablespoon and add more as

needed.

 

I've also made this in a pressure cooker (Another new toy I bought myself

this year) and after adding all the shredded cabbage I close it up, bring to

pressure, and cook for about 6-10 minutes. We like our cabbage on the softer

side so I go for the longer time. When done, then add the noodles and mix

and serve.

 

 

* Exported from MasterCook *

 

Cabbage and Noodles Paprikash

 

Recipe By :Flowers

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish McDougall Acceptable

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups onion -- thinly sliced

2 tablespoons Hungarian paprika

8 cups cabbage -- shredded (1 med head)

2 teaspoons salt -- optional

12 ounces noodles -- eggless

fresh ground black pepper -- to taste

 

In a large pot, sauté the onions in water or vegetable broth until they

start to turn golden, about 10 minutes. Add paprika and sauté for a few

seconds more.

 

Stir in the cabbage (you may need to do this in batches, covering the pot

and allowing the cabbage to cook down before adding more). Add the salt

and continue to cook for 5 minutes, stirring now and then. Cover tightly

and cook on very low heat for 40 minutes, stirring occasionally, until

cabbage is very soft and slightly browned. The longer you cook it, the

better it tastes.

 

When cabbage is almost done, cook the noodles in boiling water until al

dente. Drain and toss with cabbage mixture.

 

Add a generous amount of pepper to individual servings. It is traditional

to serve this with applesauce on the side and perhaps a dollop of (soy)

sour cream.

 

Source:

" http://www.vegsource.com/mcdrecipes/messages/9916700.html "

Copyright:

" January 21, 2004 "

 

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Per Serving: 409 Calories; 5g Fat (9.9% calories

from fat); 16g Protein; 79g Carbohydrate; 9g Dietary Fiber; 81mg

Cholesterol; 1119mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 3

Vegetable; 1/2 Fat.

 

NOTES : serves 4 to 6, depending on appetites

 

Nutritional info if 6 servings (Including the optional salt)

Per Serving: 273 Calories; 3g Fat (9.9% calories from fat); 11g

Protein; 53g Carbohydrate; 6g Dietary Fiber; 54mg Cholesterol;

746mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2

Vegetable; 1/2 Fat.

 

Nutr. Assoc. : 0 1032 0 0 0 0