Transylvanian Cabbage And Noodles Recipes

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

TRANSYLVANIAN CABBAGE AND NOODLES

Steps:

• Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
• Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.

TRANSYLVANIAN CABBAGE AND NOODLES

Steps:

• Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
• Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.

TRANSYLVANIAN CABBAGE PIE

Steps:

• Cut cabbage in very thin slices.
• Saute in the oil adding the salt and pepper and stirring continuously.
• When thoroughly soft and tender set aside to cool.
• Roll out the raised bread dough ,.
• Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
• Fold overlapping dough, brush with melted butter (or milk or cream).
• Cover and place in a warm place to rise again.
• Bake at 350° in preheated oven about 30 or 40 minutes.

TRANSYLVANIAN CABBAGE AND NOODLES

Steps:

• Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
• Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.