Victoria’s Cabbage and Noodles
Cabbage and Noodles or Káposztás Tészta is a lovely vegetarian dish that can be made sweet or savory. It can be a snack, a first course, or even served as a dessert. You can make both versions and decide which you like best!
1 head of cabbage, chopped
1 TB salt
1 TB oil
1 package of noodles
Clean, core, and slice cabbage. In a large bowl, sprinkle cabbage with salt and let stand for 30 minutes. Squeeze cabbage, handfuls at a time, and discard the juice. Heat oil in a large saucepan and stir-fry cabbage over medium-high heat for 10-15 minutes. Remove from heat and add pepper to taste. Prepare noodles. Place drained noodles in large saucepan with cabbage. Toss to coat evenly.
Looking for the sweetened version? Dust it with a little sugar!
Optional add ins: Add a chopped onion when you fry up the cabbage. Hungarian bacon or kolbasz is also an amazing addition!
This recipe is used with permission from Helen’s Hungarian Heritage Recipes, a cookbook by Clara Margaret Czegeny. One of our favorite cookbooks because so many of the processes are thoroughly explained! Order it here!
If you made your own noodles, hooray! Need a recipe for those? Click here! If you are making them the same day as using them, let them dry for 30 minutes before cooking. Otherwise, cook the completely dried version. If you have a package of noodles, follow those instructions. Boil the noodles in salted water until done (it doesn’t take too long) and strain with large colander.
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Vivien’s Cabbage and Noodles!
