Hungarian Cabbage Noodles With Caramelized Cabbage And Onions Káposztás Tészta Recipes
HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)
Steps:
- Gather the ingredients.
- In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
- Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Nutrition Facts : Calories 392 kcal, Carbohydrate 23 g, Cholesterol 103 mg, Fiber 2 g, Protein 4 g, SaturatedFat 20 g, Sodium 346 mg, Sugar 2 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g
HUNGARIAN CABBAGE WITH NOODLES
-Marjorie Werner, East Greenville, Pennsylvania
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste. , Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.
Nutrition Facts :
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- Melt the butter over medium heat in a large skillet. Add the shredded cabbage, sprinkle about 1/2 teaspoon salt over it, and give it a stir.
- Cover and cook over medium heat, stirring often, until the cabbage starts to wilt. At this point, you can remove the lid and turn the heat up to medium-high. Add the remaining 1/2 teaspoon of salt, and cook until the cabbage turns an amber color and starts to caramelize a bit.
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- Melt butter in a Dutch oven over medium. Add onion and 1/2 teaspoon salt; cover and cook, stirring occasionally, until onion is softened, 7 to 8 minutes. Add cabbage; reduce heat to medium-low. Cover and cook, stirring occasionally, until cabbage is slightly tender, about 10 minutes. Stir in brown sugar, onion powder, paprika, red pepper (if using), 1/4 teaspoon black pepper, and 1 1/2 teaspoons salt. Cook, uncovered, stirring often, until deep golden brown, about 15 minutes. Remove from heat.
- While cabbage cooks, boil egg noodles in a large pot of well-salted water over high until al dente. Drain well, and transfer to a large bowl. Add herbs, oil, lemon zest and juice, 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper to warm noodles; toss well to coat. Add cabbage mixture; toss until fully combined. Taste and season with remaining 1/2 teaspoon salt, if desired.
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