Hungarian Noodles And Cabbage Recipes

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• 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.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

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.

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!

Steps:

• 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.
• Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
• Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
• Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

Steps:

• 1. Mix the salt and cabbage together and let stand 30 minutes.
• 2. Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
• 3. Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
• 4. Add the noodles and toss to blend thoroughly. Serve with sour cream that has been drained in cheesecloth.
• 5. To make this a main dish meal add Kielbasa or cubed ham to cabbage when frying.