Guest guest Posted April 21, 2010 Report Share Posted April 21, 2010 Hungarian Cabbage and Noodles 1 large cabbage, about 3 lbs. cored, thinly sliced, about 8 cups sliced 1 teaspoon salt 3 tablespoons vegetable oil 1 tablespoon granulated sugar 1 onion, chopped freshly ground black pepper 1 12 ounce package egg noodles (I use rice noodles, medium thickness) 1 tablespoon poppy seeds Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels. Heat oil in 12-inch skillet, add sugar and heat until sugar browns. Add onions, cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl, keep warm. Cook noodles in boiling salted water until tender, drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately. Makes 8 to 10 servings. Quote Link to comment Share on other sites More sharing options...
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