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Nutrition Facts
Serving Size 1 (205g) Recipe makes 10 servings
Calories 219
Calories from Fat 43		(19%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 49mg		2%
Potassium 458mg		13%
Total Carbohydrate 38.4g		12%
	Dietary Fiber 6.0g	23%
	Sugars 6.3g
Protein 8.2g		16%
detailed view... how is this calculated?

Hungarian Noodles and Cabbage

Recipe #136498 | 40 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Sep 6, 2005

A Jewish recipe, originally from "Foods From Eastern Europe Add Variety to Purim Menus" which I have adapted from one I found on www.jewish.com. Posted for the 2005 Zaar World Tour.

SERVES 10 (change servings and units)

Ingredients

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 onion, chopped (American) or 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

Directions

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!

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Featured Reviews for This Recipe

From: GoldyK

On Nov 2, 2009

Our family loves this but traditionally we do not use garlic or leeks; maybe because we're from a poorer Hungarian village? You definitely have to brown the cabbage, meanwhile boil the noodles. Put a dab of cottage cheese on top and a sprinkle of paprika.

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From: rmarcella56

On May 23, 2009

This is fantastic. My daughter and I have it as a main meal supper and I never alter it a bit. You need the leeks as someone else has said and I let the onion and leek caramelize for a good few minutes. Lots of pepper. Thank you for this simple but delicious recipe.

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From: Chef @Oz

On Jul 28, 2006

I can't believe I'm giving 5 stars to a noodle and cabbage recipe! It is a really good dish and I don't think we can eat goulash again without it. The only ingredient I omitted was the poppy seeds. I have used both sour cream and butter and prefer the butter. I did cook the cabbage longer as I like it slightly browned. Once I missed out the leeks and realised how important they are for the flavour. I do recommend seasoning with salt and pepper at the end.

4 people found this review helpful

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From: ~Rita~

On Sep 14, 2005

This was just so good! I did come back from the supermarket without leeks so they where skipped and not missed. Thought I had noodles and had to use a pasta. I used lots of black pepper and added salt.I use butter in my cabbage and noodles and didn`t miss it at all. Good Stuff!