Hungarian Noodles And Cabbage

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 (3 lb) savoy cabbage, cored, outer leaves removed, shredded (about 8 cups)
• 2 tablespoons olive oil (probably more than this if you don't use a non-stick pan)
• 1 tablespoon granulated sugar
• 1 yellow onions (american) or 1 brown onion, chopped (australian)
• 6 garlic cloves, chopped
• 2 leeks, thoroughly washed, outer leaves removed, chopped
• fresh ground black pepper, to taste
• 1 (12 ounce) package egg noodles
• 1 tablespoon poppy seed

Recipe

• 1 heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
• 2 add the onions, garlic and leeks; cook until they start to wilt.
• 3 stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
• 4 season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
• 5 cook the noodles according to the packet instructions, then drain. (alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
• 6 quickly toss the noodles with the cabbage mixture and the poppy seeds.
• 7 serve immediately.
• 8 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!