Ingredients
-
1
-
2
-
1
-
1
-
6
-
2
-
-
1
-
1
-
-
-
-
-
-
Directions
Traditional Hungarian Noodles & Cabbage,A Jewish recipe, originally from “Foods From Eastern Europe Add Variety to Purim Menus” which I have adapted from one I found on Posted for the 2005 Zaar World Tour.,This was pretty good, it was definitely lacking something though I’m not sure what. Thanks for posting :),I love cabbage, leeks and poppy seeds so this was a dish for me.The only change I made was I sauteed in 4 tbsp of butter and 2 tbsp of olive oil and I added about 1 tbsp of salt. And used kittencal’s homemade egg noodles. Everyone loved it. It was the first time that i have eaten savoy cabbage. i found it sweeter than regular. In my dish i added lemon juice because the only things i like sweet are desserts-im weird that way.
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Steps
|
1
Done
|
Heat the Oil in a Large Non-Stick Pan; Add the Sugar and Heat Gently Until the Sugar Browns. |
|
2
Done
|
Add the Onions, Garlic and Leeks; Cook Until They Start to Wilt. |
|
3
Done
|
Stir in the Cabbage; Saut, Stirring Frequently, Until the Cabbage Has Softened, About 20 Minutes. |
|
4
Done
|
Season to Taste With Pepper, and Transfer the Cabbage Mixture and Pan Juices to a Large Bowl and Keep Warm. |
|
5
Done
|
Cook the Noodles According to the Packet Instructions, Then Drain. (alternatively, Using Pre-Cooked Vacuum-Packed Noodles Works Well, and Saves Time). |
|
6
Done
|
Quickly Toss the Noodles With the Cabbage Mixture and the Poppy Seeds. |
|
7
Done
|
Serve Immediately. |
|
8
Done
|
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! |
