> Culture > Recipe > Hungarian Cabbage and Egg Noodles

Hungarian Cabbage and Egg Noodles


  • 1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced)

  • 1 white onion, finely sliced

  • 1 tsp margerine

  • 1 (12 oz) package egg noodles

  • Salt and freshly ground pepper to taste

  • Olive oil

Prep Time: 35 min

Cooking Time: 20 min

Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels.

Heat olive oil in 12-inch skillet; Add white onions; cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.

Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage. Serve immediately.

Copyright © Teanobi. All Rights Reserved.
Built with Volusion