Side: Noodles with Cabbage, Hungarian - pareve
Posted by : Karen Selwyn
All my Purim recipes are dessert recipes so I was pleased to
discover this vegetarian entree or side dish appropriate for
the holiday.
I wonder if this recipe was the antecedent to Jerusalem Noodle
Kugel. The technique of caramelizing the sugar is one clue.
Another is the combination of ground black pepper and sugar
in a noodle dish. Admittedly, there are differences, but I
see a strong relationship between the two dishes.
Karen Selwyn
* * * * * *
Hungarian Noodles and Cabbage
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
Return to RFCJ Archive Page