Transylvanian Cabbage and Noodles recipe

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Ingredients

1 pound cabbage, shredded
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, chopped
salt and ground black pepper to taste
¼ pound wide egg noodles
½ teaspoon caraway seeds, or to taste

Nutrition Info

179.3 calories
carbohydrate: 29.5 g
cholesterol: 23.8 mg
fat: 4.8 g
fiber: 4.3 g
protein: 5.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 608.9 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place shredded cabbage in a bowl, sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes, squeeze cabbage dry and discard juice.

  2. Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.

  3. 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.

  4. Lightly mix egg noodles into the cabbage mixture, season with salt and black pepper if needed and sprinkle with caraway seeds.

Recipe Yield

4 servings

Recipe Note

That's comfort food for me. I think it's very similar to the Hungarian cabbage and noodles.

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