Hungarian noodles & cabbage

Yield: 4 Servings

Measure 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
\N \N Parsley, fresh;chopped

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

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