Hungarian noodles & cabbage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cabbage, green; sliced |
| 2 | tablespoons | Corn oil |
| 1 | cup | Onions; sliced & halved |
| 2 | teaspoons | Garlic; minced |
| ¾ | teaspoon | Sea salt |
| ¾ | teaspoon | Black pepper |
| 1½ | tablespoon | Paprika; preferably Hungarian |
| 2 | cups | Noodles; cooked of your choice - whole wheat, udon, jerusalem artichoke or other type |
| Parsley, fresh;chopped | ||
Directions
The combination of cabbage & noodles pleases the palate. In preparing this dish, I recommend sauteeing the cabbage & onions, separately.
This method brings out the flavor of each food.
Saute the cabbage in 1 tbsp of corn oil about 15 minutes. Set aside.
In a separate pan, saute onions and garlic, along with the salt, pepper and paprika in the remaining corn oil. Cook until the onions are translucent . Stir the onions and cabbage together. Add the cooked noodles and reheat. Serve hot, garnished with parsley.
SERVES:4-6 SOURCE: _Friendly Food_ by Brother Ron Pickarski