Cabbage with Noodles (Káposztás Tészta)
Caramelized cabbage tossed with buttery egg noodles, a comforting Hungarian classic.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
Shredded cabbage cooks slowly until deeply golden and sweet, then mingles with tender egg noodles and plenty of butter and black pepper. This humble Hungarian dish turns simple pantry ingredients into a rich, savory meal, traditionally served as a side or light main with sausage or pork.
Ingredients
- 1 medium head green cabbage, cored and thinly shredded
- 1 teaspoon salt, plus more for pasta water and to taste
- 6 tablespoons unsalted butter, divided
- 2 tablespoons granulated sugar
- 12 ounces wide egg noodles
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons vegetable oil
Method
-
Toss the shredded cabbage with 1 teaspoon salt in a large colander set over a bowl, and let it sit to draw out moisture.
-
Squeeze the cabbage firmly by handfuls to remove as much liquid as possible, then set aside.
-
Heat the vegetable oil and 3 tablespoons of butter in a large deep skillet or Dutch oven over medium heat until the butter melts.
-
Add the cabbage to the skillet and cook, stirring occasionally, until it softens and begins to release steam, about 10 minutes.
-
Sprinkle the sugar over the cabbage, reduce heat to medium-low, and cook, stirring occasionally, until deeply golden brown and caramelized, 35 to 40 minutes.
-
Bring a 6-quart pot of salted water to a boil and cook the egg noodles according to package directions until al dente, about 7 to 8 minutes.
-
Drain the noodles, reserving 1/4 cup of the pasta water, and toss the noodles with the remaining 3 tablespoons of butter.
-
Add the noodles to the caramelized cabbage along with the black pepper, and toss over medium-low heat, adding a splash of reserved pasta water if the mixture seems dry, until well combined, about 2 minutes.
-
Taste and adjust salt and pepper, then serve warm.
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Cabbage with Noodles (Káposztás Tészta)
Shredded cabbage cooks slowly until deeply golden and sweet, then mingles with tender egg noodles and plenty of butter and black pepper. This humble Hungarian dish turns simple pantry ingredients into a rich, savory meal, traditionally served as a side or light main with sausage or pork.
1 hr 10 min 6 servings 380 cal
Ingredients
- 1 medium head green cabbage, cored and thinly shredded
- 1 teaspoon salt, plus more for pasta water and to taste
- 6 tablespoons unsalted butter, divided
- 2 tablespoons granulated sugar
- 12 ounces wide egg noodles
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons vegetable oil
Method
- 1
Toss the shredded cabbage with 1 teaspoon salt in a large colander set over a bowl, and let it sit to draw out moisture.
- 2
Squeeze the cabbage firmly by handfuls to remove as much liquid as possible, then set aside.
- 3
Heat the vegetable oil and 3 tablespoons of butter in a large deep skillet or Dutch oven over medium heat until the butter melts.
- 4
Add the cabbage to the skillet and cook, stirring occasionally, until it softens and begins to release steam, about 10 minutes.
- 5
Sprinkle the sugar over the cabbage, reduce heat to medium-low, and cook, stirring occasionally, until deeply golden brown and caramelized, 35 to 40 minutes.
- 6
Bring a 6-quart pot of salted water to a boil and cook the egg noodles according to package directions until al dente, about 7 to 8 minutes.
- 7
Drain the noodles, reserving 1/4 cup of the pasta water, and toss the noodles with the remaining 3 tablespoons of butter.
- 8
Add the noodles to the caramelized cabbage along with the black pepper, and toss over medium-low heat, adding a splash of reserved pasta water if the mixture seems dry, until well combined, about 2 minutes.
- 9
Taste and adjust salt and pepper, then serve warm.
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