Hungarian Noodles With Vegetarian Sausage Recipes

HUNGARIAN NOODLES WITH SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.
• Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper.

HUNGARIAN NOODLES WITH VEGETARIAN SAUSAGE

Steps:

• Bring large pot of lightly salted water to a boil for noodles.
• Meanwhile, in large, wide skillet, heat 1 tablespoon oil over medium heat.
• Add veg.
• sausage and cook, turning often, until browned on all sides, about 7 minutes.
• Transfer to plate.
• In same skillet, heat remaining 2 tablespoons oil over medium heat.
• Add onion, and cook, stirring often, until golden, about 8 minutes.
• Stir in cabbage and broth.
• Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, about 10 to 12 minutes.
• While cabbage is cooking, add noodles to boiling water.
• Cook until just tender, about 10 minutes.
• Cut veg.
• sausage into 1/2-inch-thick rounds.
• Drain noodles well.
• Transfer to large serving dish.
• Add cooked cabbage, veg.
• sausage slices, parsley, poppy seeds, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper.
• Toss gently but thoroughly to combine. Sprinkle with paprika to taste.
• Serve hot. Enjoy!
• Enjoy!

HUNGARIAN NOODLE SIDE DISH

Steps:

• Cook egg noodles in a large pot with boiling salted water. Drain well.
• In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
• Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
• Cover and cook on high for 3 to 4 hours. Serve immediately.

HUNGARIAN NOODLES AND CABBAGE

Steps:

• Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
• Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.