Side: Noodles with Cabbage, Hungarian - pareve

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