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Karen Selwyn posted this to rec.food.cuisine.jewish. She wrote:

"All my Purim recipes are dessert recipes so I was pleased to discover  this vegetarian entree or side dish appropriate for Purim.

"I wonder if this recipe was the antecedent to Jerusalem Noodle Kugel.  The technique of caramelizing the sugar and the use of grated black pepper in a noodle dish is the link that I see.  Admittedly, this dish differs in that it includes cabbage -- that quintessential Eastern European vegetable -- and omits eggs, but I see a relationship between the two dishes."
 

 Hungarian Cabbage and Noodles

  •  1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced)
  •  1 teaspoon salt
  •  3 tablespoons vegetable oil
  •  1 tablespoon granulated sugar
  •  1 onion, chopped
  •  Freshly ground black pepper
  •  1 (12-ounce) package egg noodles
  •  1 tablespoon poppy seeds

  •  
 Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry;  blot on paper towels.

 Heat oil in 12-inch skillet; add sugar and heat until sugar browns.  Add onions; cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.

 Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately.

 Yield: 8 to 10 servings.

 Source: "Foods From Eastern Europe Add Variety to Purim Menus" Judy Zeidler ST. LOUIS POST DISPATCH (on-line editon), 3/5/90

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