Hungarian Cabbage With Noodles Food

HUNGARIAN NOODLES AND CABBAGE

Steps:

• Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
• Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.

HUNGARIAN CABBAGE NOODLES WITH CARAMELIZED CABBAGE AND ONIONS - KáPOSZTáS TéSZTA

Steps:

• In a stand mixer fitted with a dough hook, combine the flour, eggs, and salt.
• Knead by machine for 10 minutes until a smooth dough is formed. It should not be sticky or too dry.
• Add a small amount of flour or water as necessary to form a smooth dough.
• Remove dough from machine and knead several times on the counter.
• Cover the dough in plastic and let rest for 20 minutes.
• Divide the dough into 4 equal pieces.
• Roll out each piece on a floured surface, dusting the dough generously with flour, into a circle approximately 12 inches in diameter and about 1/16 of an inch thick.
• Let the rolled out dough rest on a floured surface for several hours until it is dry but still pliable.
• When the dough has dried, stack the circles of dough on top of each other and cut into 1 inch squares.
• When the cabbage and onions are finished, cook the pasta squares in boiling, salted water until tender but still al dente, about 10 minutes.
• Drain the pasta squares, reserving some of the cooking liquid. Combine with the cabbage and onion mixture, adding a little reserved pasta water if necessary.
• Add salt and pepper to taste.
• Combine thoroughly and serve.
• Slice the cabbage in half.
• Cut each half of cabbage into three wedges.
• Remove the core.
• Thinly slice the cabbage.
• Melt 1 stick of butter in a large pan.
• Add the cabbage and 1 teaspoon salt.
• Cook, covered, on high for a few minutes. Then reduce the heat to medium low and cook, stirring often, until cabbage is golden brown.
• Cut the onions in half and thinly slice.
• Melt 6 Tablespoons of butter in a large pan.
• Add the onions.
• Cook, covered, on high for a few minutes. Then reduce the heat to medium low and cook, stirring often, until onions are golden brown.
• Combine the carmelized cabbage and onions. Add cooked drained pasta and combine. Add a ladle or two of the pasta water to thin the cabbage and onions and help them adhere to the pasta.
• Add salt and pepper to taste.

KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES

Steps:

• Mix the salt and cabbage together and let stand 30 minutes.
• Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
• Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
• Add the noodles and toss to blend thoroughly.
• Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.

CABBAGE BALUSHKA OR CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
• Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
• Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

TRADITIONAL HUNGARIAN NOODLES & CABBAGE

Steps:

• Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
• Add the onions, garlic and leeks; cook until they start to wilt.
• Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
• Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
• Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
• Quickly toss the noodles with the cabbage mixture and the poppy seeds.
• Serve immediately.
• Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!

HUNGARIAN CABBAGE & NOODLES

Steps:

• In a large skillet, cook bacon until crisp.
• Remove from skillet; drain on paper towel and crumble.
• Stir sugar and salt into bacon drippings in skillet.
• Add cabbage; stir till cabbage is coated.
• Cook (covered) over medium heat until cabbage is tender, about 10 or 15 minutes.
• Combine cabbage mixture, noodles and bacon; turn all into a 1 1/2-quart casserole.
• Cover and bake in slow oven (325°) for 45 minutes.
• Uncover; spoon sour cream over top.
• Sprinkle with paprika.
• Return to oven and bake 5 minutes more.

CABBAGE AND NOODLES

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.

CABBAGE AND NOODLES - HUNGARIAN HALUSKI

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.

HUNGARIAN CABBAGE WITH NOODLES

Steps:

• Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste. , Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.

HUNGARIAN CABBAGE NOODLES (KAPOSZTAS TASZTA)

Steps:

• Bring 4 quarts of water to a boil in a large pot for the noodles.
• Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon of salt, and cook, tossing frequently, until golden brown, 5 - 8 minutes. Transfer the cooked cabbage to a place. Repeat with the remaining cabbage.
• Add 1 tablespoon of salt and the noodles to the boiling water and cook until al dente.l Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.

KRAUTFLECKERL (AUSTRIAN CABBAGE AND NOODLES)

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.

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.

KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES

Steps:

• 1. Mix the salt and cabbage together and let stand 30 minutes.
• 2. Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
• 3. Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
• 4. Add the noodles and toss to blend thoroughly. Serve with sour cream that has been drained in cheesecloth.
• 5. To make this a main dish meal add Kielbasa or cubed ham to cabbage when frying.

HUNGARIAN NOODLES WITH SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.
• Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper.

HUNGARIAN CABBAGE NOODLES

Steps:

• Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and sauté over medium heat until golden. Add the cabbage and a small amount of water; cover and cook, stirring occasionally, until the cabbage is limp and just beginning to brown lightly, 10 to 12 minutes.
• Meanwhile, cook the noodles according to package directions and drain. Transfer to a large serving container.
• Add the cabbage mixture and poppy seeds to the noodles and toss gently but thoroughly. Season to taste with salt and lots of pepper, and serve.
• nutrition information
• Calories: 144
• Total Fat: 6g
• Protein: 4g
• Carbohydrate: 19g
• Cholesterol: 18mg
• Sodium: 15mg