Hungarian style cabbage and noodles

Meatless dishes are economical dishes to make, especially when served as the main course.  Even when served alongside meat based foods, they help to make the meal seem more bountiful and sumptuous than the budget for the dinner really was.  This Hungarian influenced cabbage and noodle dish has complex flavors that mesh well with simple foods, such as a plain broiled fish, a salmon fillet, grilled sausage or a pork chop.

The combination of cabbage, sour cream, caraway seed, onions and noodles may seem quite exotic to many Gulf Coast natives, and there is little “kick” to any of the flavors, which may inspire many diners to their bottle of pepper sauce.  The cabbage makes a surprisingly mellow appearance, as the combination of sautéing and sour cream eliminate any tendencies towards strong flavors.  Its meatless nature also means that it can come into play often during Lent, when much of the population is avoiding meat on Fridays.

 

Hungarian style cabbage & noodles

 

  • 1 ½ lbs. green cabbage, cored & cut into 1/2” strips
  • 2 tsp. salt
  • 1 large onion, chopped fine (about 2 c.)
  • 5 tbsp. unsalted butter
  • 1 tbsp. caraway seed
  • ¼ tsp. black pepper
  • 4 oz. wide egg noodles (about 2 ½ c.)
  • ¼ c. sour cream, room temperature

 

Toss cabbage with salt in large bowl and let stand, turning occasionally for 45 minutes.  Squeeze out as much moisture as possible.

Cook onion in 4 tbsp. butter in a 12” skillet over medium heat, stirring occasionally, until soft, about 5 minutes.  Stir in cabbage, caraway seed, and pepper and cover, reducing heat to low.  Stir occasionally and cook until cabbage is very tender, about 45 minutes.

Remove lid and increase heat to medium high, stirring frequently, until onion and cabbage are golden brown, 6-9 minutes.

While cabbage is browning, cook noodles in a 4-6 qt. pot of boiling salted water until tender.  (Follow package directions.)  Drain noodles well and add remaining 1 tbsp. butter, stirring to coat noodles evenly.  Add sour cream and stir again to coat noodles.  Add browned cabbage mixture, and stir to evenly combine ingredients.  Add salt & pepper to taste, if desired.

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
This entry was posted in Easy, Meatless, Pasta, Recipes, Vegetables and tagged , , , , , , , , , , , . Bookmark the permalink.

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