CABBAGE AND NOODLES
Provided by Michael Symon : Food Network
Categories side-dish
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
- In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.
CABBAGE AND NOODLES - HUNGARIAN HALUSKI
Sauteed cabbage and egg noodles are a perfect pairing in this tasty side dish or meatless main dish. Once all the ingredients are combined in the skillet, it's ready to serve but for even more flavor, cover and bake in the oven for an additional 25 minutes to help all the flavors meld into the pasta for an even more flavorful bite.
Provided by Sally Humeniuk
Time 30m
Number Of Ingredients 13
Steps:
- Heat water in a large pot and cook the pasta according to directions. See recipe note #1 regarding different pasta choices. The pasta should cook while you prepare the other ingredients in next step. But watch the timing on the pasta if using gluten-free noodles as they'll be done before you're ready to add them into the cabbage mixture. NOTE: Save about one cup of your pasta water when you drain the noodles!
- In a large skillet, heat one tablespoon olive oil over medium high heat. Add sliced mushrooms and saute' until golden, about 5 minutes. If needed, add ½ tablespoon butter to help with browning. Add onions and cook, stirring occasionally, until onions are soft, about 3 minutes. Add chopped garlic and cook until fragrant, 30 seconds.
- Start with half of the cabbage and stir into the mushroom, onion mixture. Add one tablespoon of the butter and cook until the cabbage begins to brown. See recipe note #2 if wanting to add less oil. Add remaining cabbage and additional tablespoon butter. Add the granulated garlic and onion at this time and continue to cook, stirring until the cabbage has softened and browned around the edges.
- Once the noodles are al dente and drained (remember to save some of that pasta water), add the noodles a little at a time until you are happy with the ratio of noodles to cabbage. Add 1 teaspoon salt and ¼ teaspoon black pepper, less if desired, taste and add more if needed. Add the peas and stir to combine. If you want the dish to be a little "creamy", add some of the pasta water, about ¼ cup at a time until desired wetness is achieved.
- At this point, the recipe is delicious and may be served right out of the skillet. The cabbage and noodles are tasty for sure but to infuse even more flavor, place the mixture into a buttered large casserole dish or roasting pan, add up to ½ cup of the pasta water, cover with aluminum foil and bake in a preheated 300F degree oven for 10 minutes, remove the foil and continue to bake 15 minutes more. Baking in the oven helps to tenderize the noodles and cabbage a little more and infuses the onion and garlic flavors into the noodles. I highly recommend the baking step.
- Just before serving, whether you serve from the skillet or after baking in the oven, drizzle extra olive oil over the dish and sprinkle with the parsley just before serving. See recipe note # 4 regarding leftovers.
Nutrition Facts : Calories 266 kcal, Carbohydrate 36 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 446 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CABBAGE AND NOODLES
A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.
Provided by Rita1652
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and olive oil in pan over med high heat.
- Saute onions till golden brown, 5-10 minutes.
- Add cabbage cook till soft, 15 minutes.
- Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
- Cook 2 minutes and serve.
Nutrition Facts : Calories 497.7, Fat 20.3, SaturatedFat 7.1, Cholesterol 84.2, Sodium 100.5, Carbohydrate 66.7, Fiber 6.5, Sugar 7.3, Protein 13.7
CABBAGE AND NOODLES WITH HAM
This Eastern European inspired dish is a great way to use leftover ham.
Provided by Scott K
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the butter in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the cabbage; cook and stir until the cabbage has softened, about 20 minutes.
- While the cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi float to the top, about 3 minutes; drain.
- Stir the cooked gnocchi and ham into the cabbage and heat through. Season with salt and black pepper to taste.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 28.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 4.2 g, Protein 15.2 g, SaturatedFat 18.4 g, Sodium 943.5 mg, Sugar 4.4 g
HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)
Steps:
- Gather the ingredients.
- In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
- Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Nutrition Facts : Calories 392 kcal, Carbohydrate 23 g, Cholesterol 103 mg, Fiber 2 g, Protein 4 g, SaturatedFat 20 g, Sodium 346 mg, Sugar 2 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g
CABBAGE & HAM CASSEROLE
Make and share this Cabbage & Ham Casserole recipe from Food.com.
Provided by Darlene Summers
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Steam cabbage till tender crisp.
- Drain if necessary.
- Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray.
- Mix together soup and milk.
- Pour over cabbage and ham.
- Top with buttered bread crumbs.
- Bake at 350° for 30 minutes.
CABBAGE AND NOODLES
Steps:
- Cook noodles according to package directions and drain.
- Return to the cooking pot and pour broth over to keep moist.
- Saute the onion in a large skillet in the oil with garlic, black pepper, and salt.
- As the onions soften, add the ham, allowing it to brown lightly,
- Add the cabbage and cook until crisp tender- you still want a little bit of crunch.
- Stir in the vinegar and sugar mixing well.
- Add contents of skillet to the pan with the noodles and stir.
- Garnish with minced parsley if you like.
Nutrition Facts : Calories 232 kcal, Carbohydrate 33 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 42 mg, Sodium 530 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
KRAUTFLECKERL (AUSTRIAN CABBAGE AND NOODLES)
Krautfleckerl is an extremely easy and surprisingly flavorful dish of cabbage and noodles. This comforting recipe is popular throughout Central and Eastern Europe and sometimes goes by different names (like haluski) depending on the region.
Provided by Victoria
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the cabbage, caraway seeds, salt and pepper and combine. Stir in ¼ cup water or broth, lower the heat to medium-low, cover and cook, stirring occasionally, and sprinkling in a bit more water throughout the cooking process (to keep the mixture from drying out) until the cabbage is soft and tender, about 25 minutes.
- Meanwhile, cook the noodles in boiling salted water until al dente or slightly softer, drain, and set aside.
- When the cabbage and noodles are both ready, toss them together, taste and adjust seasoning if necessary. Garnish with a sprinkle of chopped parsley for color, if desired. Serve hot or warm.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat before eating.
Nutrition Facts : Calories 459 kcal, Carbohydrate 69 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 120 mg, Sodium 317 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
CABBAGE AND NOODLES
Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day.
Provided by Kathryn Weidenheimer
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 53.1 g, Cholesterol 90.3 mg, Fat 19.1 g, Fiber 6.8 g, Protein 17.5 g, SaturatedFat 8.7 g, Sodium 616.1 mg, Sugar 7.9 g
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- Slice the onion into 1/4-inch wide strips. Add the onion and cooking oil to a large pot. Sauté over medium to medium-high heat until the onions are soft and browned on the edges.
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