Friday, November 18, 2016

Hungarian Sweet Red Cabbage and Egg Noodles

     Sweet Caramelized Cabbage and Noodles!
     The Hungarian name for today's recipe basically translates to sweet cabbage.  Of course white cabbage is more popular, but this recipe can be made with red cabbage too.  The first time that I tried this cabbage dish was way back when I was a kid.  Some Hungarian friends of the family made Sweet Cabbage with Noodles and oddly enough, I recall that it was made with red cabbage.    
     Only a few basic ingredients are needed, so this Hungarian style sweet cabbage recipe can easily be made when unexpected company arrives.  The cabbage is sautéed in butter till it caramelizes to a brown color, then the cabbage is sweetened.  Even though this recipe seems easy, plenty of stirring is required to prevent scorching the cabbage.
     The cabbage cooks down so far, that there is only a small portion of whole sweet cabbage pieces left in the pan when the noodles are added.  It really does not take much sweet cabbage to flavor the noodles.  The cinnamon flavor combines with the sugar and caramelized cabbage to create a delicious aroma.  

     Hungarian Sweet Red Cabbage and Egg Noodles: 
     This recipe yields 1 hearty portion.  (Or 2 side dish portions.)
     This recipe can be made with White Cabbage or Savoy Cabbage too.  
     Penn Dutch Egg Noodles are similar to egg noodles that are popular in Eastern Europe.  Penn Dutch Egg Noodles can be found in nearly any grocery store.    
     Step 1:  Heat a wide sauté pan over medium/medium low heat.
     Add 3 tablespoons of unsalted butter.
     Add 1 3/4 cups of finely chopped red cabbage leaves.
     Add 2 pinches of sea salt.
     Sauté the cabbage till it begins to brown.
     Step 2:  Reduce the temperature to low heat.
     Add 1 1/2 tablespoons of granulated sugar.
     Gently sauté and stir the cabbage often till it caramelizes to a brown color.
     *After about 10 minutes, the cabbage and sugar will begin to caramelize to a dark color.  The cabbage must be stirred often when it starts to brown or it will scorch!
     Step 3:  Add 1/4 cup of water.
     Add 1 pinch of black pepper.
     Add 1/4 teaspoon of cinnamon.
     Stir the cabbage.
     Step 4:  Reduce the temperature to very low heat.
     Keep the sweet caramelized cabbage warm, while the noodles are cooked.  Allow the excess liquid to evaporate.
     Step 5:  Cook 1 portion of wide square cut egg noodles in a pot of boiling water over high heat.
     When the egg noodles become tender, drain the water off of the noodles.
     Step 6:  Add the noodles to the sweet cabbage in the sauté pan.
     Toss the egg noodles and the sweet cabbage together.
     Step 7:  Mound the Hungarian Sweet Red Cabbage and Egg Noodles in a shallow soup bowl.
     No garnish is necessary!

     This is a nice side dish for the holiday season!  

No comments:

Post a Comment