Cabbage With Noodles And Poppy Seed Recipes

HUNGARIAN-STYLE NOODLES WITH CABBAGE AND POPPY SEEDS

Steps:

• Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
• Add the cabbage and wine, then cover and cook, stirring occasionally, until the cabbage is limp just beginning to brown lightly, about 10 to 12 minutes.
• Meanwhile, cook the noodles in plenty of rapidly simmering water until just tender. Drain and transfer to a large serving container, then stir in the Earth Balance.
• Add the cabbage mixture and poppy seeds to the noodles and toss gently but thoroughly. Season to taste with salt and lots of pepper, and serve at once.

NOODLES WITH CABBAGE AND POPPY SEEDS

Steps:

• Combine the eggs, flour and salt in a food processor and pulse until the dough begins to come together. If the dough is too dry (depending on the humidity of the air and flour) add water 1 tsp at a time until the dough comes together.
• Turn dough out onto a lightly floured surface and knead until smooth.
• Wrap pasta dough in plastic and set aside for at least thirty minutes and up to one hour.
• Meanwhile, prepare the cabbage. Melt 4 TB of the butter in large saucepan over medium heat. Add the onion and saute until softened, about five minutes. Season with salt and pepper.
• Add the shredded cabbage and toss to combine. Add the apple cider vinegar. Saute the cabbage until softened and tender, about twenty minutes, lowering the heat if necessary to prevent scorching. Set aside.
• Divide the pasta dough into four pieces. Keeping the other pieces covered, flatten the first piece of dough with your hands to allow it to fit in the pasta roller.
• Roll the dough out into a thin sheet using a pasta roller or a pasta-rolling attachment for a stand mixer. Begin at the lowest setting and continue rolling, increasing the setting each time, until the pasta sheet is thin enough to see through, usually the number 6 setting.
• Cut the pasta into fettucine ribbons by hand or using a cutting attachment for the pasta roller. Then cut ribbons in half with a knife.
• Wrap the noodles into little nests and place them on a baking sheet lined with parchment paper. If your noodles seem sticky, dust with flour. Cover.
• Repeat with remaining three pieces of dough.
• Bring a pot of salted water to a boil and cook pasta just until al dente, about two minutes. Drain.
• Toss pasta with the cabbage mixture. Add poppy seeds, remaining 2 TB of butter and toss to combine. Season well with salt and pepper.
• Serve immediately with a dollop of sour cream or plain Greek yogurt if desired.

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

CABBAGE WITH NOODLES AND POPPY SEED

Steps:

• Melt 2 tablespoons butter in large skillet.
• Add cabbage, onion and apples; stir well.
• Add salt and pepper; simmer for 20 minutes or until soft.
• Add water, if necessary to keep from sticking.
• Cook fettuccine 8 minutes or until done and drain; rinse in hot tap water.
• Add tablesppon butter and stir.
• Add cabbage mixture and mix carefully.
• Stir in poppy seeds and serve.