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Noodles and Cabbage

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Noodles and Cabbage
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

Submitted by shirasmom   Sweet and savory at the same time. Old-fashioned culinary joy!

Ingredients

noodles and Cabbage

  • 1 lb bowtie noodles

  • 1 large head of cabbage finely grated

  • 3-4 tablespoons oil (veg or canola. Olive oil will alter taste so I dont recommend it.)

  • 1/2 to 3/4 cup sugar (I use Splenda)

  • salt and pepper to taste (I use a bit more than just a hint of each)

Directions

Prepare the Noodles and Cabbage

1.

Boil noodles al dente (firm to the touch but cooked through) and drain (set aside). Keep at room temperature.

2.

Heat heavy-duty sauté or fry pan, add oil, and immediately add the cabbage. Mix thoroughly so all is well coated. Flame should be between medium and high but closer to medium. As cabbage starts to brown, stir often until all of it is golden. At the end, turn off flame. Add salt and pepper (see note). Add noodles and mix well until cabbage is well distributed.

Tips:

I add the salt after cooking as it draws out the water from the cabbage and it doesn’t crisp up.

Notes:

The cabbage can be made in larger batches and frozen. Defrost in fridge and add to fresh cooked noodles – can be reheated.

Recipe tags

cabbage classic Jewish foods comfort food Hungarian noodles pasta shirasmom traditional
Noodles and Cabbage

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