Fried Cabbage And Noodles Food

FRIED CABBAGE AND NOODLES

Steps:

• Heat a large, deep pan over medium heat. To the pan, add 3 tablespoons of butter and 1 tablespoon of oil. Add onions and cook for 8-10 minutes or until they begin to soften and become lightly golden brown.
• Add shredded cabbage to the onions and toss to combine. Add 3 tablespoons of water to the pan, reduce to medium low, and cover with a lid. Allow mixture to simmer for 15 minutes (or until cabbage is tender). stirring occasionally.
• Remove lid from pan, stir in remaining 2 tablespoons of butter, then toss cooked egg noodles with onions and cabbage. Turn heat up to medium and allow everything to cook together for 8-10 minutes, giving everything a toss frequently. Be sure to adjust the heat so that the cabbage and noodles get slightly crispy in places, but so that it does not burn. If the pan seems a bit dry, you can add a few more tablespoons of butter, or a little bit of water or reserved cooking liquid.
• Remove pan from the heat and season to your taste with salt and pepper. Sprinkle with paprika before serving.

FRIED CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well and set noodles aside.
• Place chopped bacon in a large, deep skillet, and cook over medium-high heat, stirring often, until evenly browned, 5 to 8 minutes.
• Cook and stir cabbage and onion into the bacon and drippings until the cabbage is wilted and tender, about 10 minutes.
• Gently mix the cooked kluski noodles into cabbage mixture; season with hot sauce.

HALUSKI (PAN-FRIED CABBAGE AND NOODLES)

Steps:

• Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
• While noodles are cooking, melt butter in large deep skillet over medium-low heat.
• Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
• Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
• Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
• Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
• Adjust seasoning if necessary and serve hot.

FRIED CABBAGE AND EGG NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
• While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

STIR-FRIED CABBAGE NOODLES

Steps:

• Cook noodles according to package directions, drain and toss with sesame oil.
• Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
• In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
• Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
• Stir in sherry mixture, add noodles and toss.

CABBAGE AND NOODLES

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.

CHORIZO AND CABBAGE STIR-FRIED NOODLES

Steps:

• Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
• Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
• Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
• Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.

CABBAGE AND NOODLES

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.