Hungarian Tofu With Noodles Recipes

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TRADITIONAL HUNGARIAN NOODLES & CABBAGE



Traditional Hungarian Noodles & Cabbage image

A Jewish recipe, originally from "Foods From Eastern Europe Add Variety to Purim Menus" which I have adapted from one I found on www.jewish.com. Posted for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

1 (3 lb) savoy cabbage, cored, outer leaves removed, shredded (about 8 cups)
2 tablespoons olive oil (probably more than this if you don't use a non-stick pan)
1 tablespoon granulated sugar
1 yellow onions (American) or 1 brown onion, chopped (Australian)
6 garlic cloves, chopped
2 leeks, thoroughly washed, outer leaves removed, chopped
fresh ground black pepper, to taste
1 (12 ounce) package egg noodles
1 tablespoon poppy seed

Steps:

  • Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
  • Add the onions, garlic and leeks; cook until they start to wilt.
  • Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
  • Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
  • Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
  • Quickly toss the noodles with the cabbage mixture and the poppy seeds.
  • Serve immediately.
  • Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!

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