Wednesday, February 06, 2008

Kinda sorta
--Hungarian Cabbage and Noodles



Hungarian Cabbage and Noodles
All You Can Eat! All Occasion Entertaining Copyright 2006

1 large cabbage
1 medium-sized yellow onion
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 teaspoon freshly ground pepper
12 ounces egg noodles
1 tablespoon poppy seeds

1. Core the cabbage and thinly slice until you have about 8 cups. Peel the onion and chop into ¼-inch pieces.
2. Sprinkle the cabbage with salt. Let stand 30 minutes, then squeeze dry. Lay on paper towels to soak up excess moisture.
3. Heat the oil in a large skillet. Add the sugar and heat until the sugar browns. Add the onions and cook until they start to wilt. Stir in the cabbage. Sauté, stirring frequently, until the cabbage is tender, about 20 minutes. Season with the pepper. Transfer the cabbage and juices to a large bowl and keep warm.
4. Cooke the noodles in boiling salted water until tender. Drain. Quickly toss the noodles with the cabbage mixture and the poppy seeds. Serve immediately.
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I had recipes planned this week but I didn't have a schedule. I decided to make this last night and then read 'let stand 30 minutes' and well, I didn't have 30 minutes and it was too late to turn back. At that point I basically abandoned the recipe and freestyled cabbage and noodles the way I usually do. I don't usually soak my cabbage. I added a touch of brown sugar and butter. Salt and lots of pepper of course. I never add poppy seeds. I don't know why I don't make cabbage and noodles more often since it's so simple and we love it.

I'm getting a new camera! I'm actually happy with my current camera but it acts up a bit sometimes. It's about 5 years old with an obsolete card so I think it's time. My photos aren't the best but I almost never have daylight and I really don't like to play around with my food too much before I eat it.

Blast From The Past: Chicken-and-Rice Bake from March 2007. This is a recipe I've been thinking a lot about making again.

Question of the Day: What kind of camera do you have? I had an Olympus and I'm getting another Olympus.

5 comments:

SwissMiss said...

I have an ancient (5 years old) Kodak easy share that is showing signs of wear and tear - the lens doesn't retract all the time. Hope your new camera's fantastic!

Mrfs. L said...

Though I have a Canon Rebel XT I never use it for food photos. I found my little Canon Powershot SD500 works fine (it has a macro setting and indoor setting which works well for food). My husband just got the image stable version which I'm going to borrow to see how that works.

ThursdayNext said...

Its a Minolta Dimage 500.:)

Anonymous said...

Kodak disposable, here. LOL!!!

Jan

Tank said...

My Mom & Grandma both oure Hungarian would make this by first fry 5 or 6 slices of thick bacon until crisp then cook the cabbage in the bacon dripping...Also made this with homemade "drop" noodles

also mixed sweet paparika in with the sour cream,

Yum think I make some tonight.

DW