Hungarian Cabbage and Noodles

I have a book called Recipes 1-2-3 by Rozanne Gold that I have used only occasionally but this blog inspired me to take it out again and see if the three ingredients per recipe will work here in Slovakia. I tried Hungarian Cabbage and Noodles last week and it was a hit with the family and at least one child, the picky eater. My children have different taste buds so it is miraculous if both of them like the same recipe at the same time.

I let my older child, the pickier eater, sauté the cabbage. Allowing a child to participate in preparing dinner, ups the chances that he might at least try it.

The ingredients are super easy to find in Slovakia and Austria.

A couple of tips: the recipe calls for draining liquid from the cabbage overnight. I did this but also tried a salad spinner which may work just as well. There is quite a bit of butter in this recipe which although tasty, I bet it could work as well with olive oil.

Enjoy and please comment on our recipes to let us know if they work for you!

–E

Hungarian Cabbage and Noodles

1 large head green cabbage
1/2 cup (1 stick) unsalted butter
12 ounces medium-wide egg noodles

With a sharp knife, shred the cabbage into 1/4-inch-wide slices. Place in a large bowl and sprinkle with kosher salt. Cover with a plate to weight it down and refrigerate overnight. Put in a pan to collect any liquid. The next day, turn the cabbage out into a colander and squeeze dry.

In a large pan, melt the butter and add the cabbage. Sauté over medium heat until the cabbage is light brown and very soft, 30 to 40 minutes.

Cook the noodles according to the package directions. Drain the noodles and toss them with the cabbage, adding lots of freshly ground black pepper.

Serves 4.

ADD-ONS (although each recipe in this book has three ingredients, the author provides optional add-ons. I added half of an onion so it wouldn’t be too spicy for the kids)

Slice 1 large onion very thin and sauté it with the cabbage. Sprinkle with caraway seeds.

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