Hungarian Cabbage and Noodles
Egg noodles folded with thinly sliced cabbage that is cooked in butter until amber and caramelized. A five-ingredient, 30-minute dish.
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Ingredients
- 12 ounces egg noodles one package
- 1 large head green cabbage cored and thinly sliced
- 6 tablespoons salted butter
- 1 teaspoon salt divided
- 1/4 teaspoon ground black pepper
- Hungarian sweet paprika optional sprinkle for serving
Instructions
- Melt the butter in a large skillet over medium heat. Add the thinly sliced cabbage, sprinkle with 1/2 teaspoon of the salt and stir.
- Cover and cook, stirring often, until the cabbage starts to wilt. Remove the lid, raise the heat to medium-high and add the remaining 1/2 teaspoon salt. Cook until the cabbage turns amber and begins to caramelize. Stir in the pepper when it is nearly done.
- Meanwhile, cook the egg noodles in a pot of water according to the package instructions. Drain well.
- Fold the cabbage into the cooked noodles. Taste and add salt or pepper if needed. Serve immediately, with a sprinkle of Hungarian sweet paprika if you like.
Notes
Cook the cabbage covered until it wilts, then uncovered until amber. Drain the noodles well before folding them in.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 39.1gProtein: 8.1gFat: 10.7gSodium: 395mgFiber: 5.2gSugar: 5.6g