“That's comfort food for me. I think it's very similar to the Hungarian cabbage and noodles.” - by seattlelove
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 179 cal
- 9%
- Fat
- 4.8 g
- 7%
- Carbs
- 29.5 g
- 10%
Based on a 2,000 calorie diet
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Reviews (3)
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"This recipe came out quite well. I made the following changes. First, I steamed a large head of cabbage for about 20 minutes. I used half of the cabbage leaves for stuffed cabbage. I shredded the rema..." See moreining half of the cabbage and used it in this recipe. I used margarine rather than vegetable oil to saute the onions and cabbage. Finally, I mixed in 8 ounces of cooked noodles into the cabbage and onions and added a little more margarine. I served this to my mother-in-law, who, due to infirmities, hasn't been able to make this dish in over 12 years. My mother-in-law agreed that it was identical to the classical slovak version of cabbage and noodles. The final test was serving this to my wife (who hates cabbage and noodles) and she devoured it and said I could make it again. This is a great recipes. Thanks for posting it."
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