Hungarian Noodles And Cabbage Recipes

HUNGARIAN CABBAGE NOODLES WITH CARAMELIZED CABBAGE AND ONIONS - KáPOSZTáS TéSZTA

Steps:

• In a stand mixer fitted with a dough hook, combine the flour, eggs, and salt.
• Knead by machine for 10 minutes until a smooth dough is formed. It should not be sticky or too dry.
• Add a small amount of flour or water as necessary to form a smooth dough.
• Remove dough from machine and knead several times on the counter.
• Cover the dough in plastic and let rest for 20 minutes.
• Divide the dough into 4 equal pieces.
• Roll out each piece on a floured surface, dusting the dough generously with flour, into a circle approximately 12 inches in diameter and about 1/16 of an inch thick.
• Let the rolled out dough rest on a floured surface for several hours until it is dry but still pliable.
• When the dough has dried, stack the circles of dough on top of each other and cut into 1 inch squares.
• When the cabbage and onions are finished, cook the pasta squares in boiling, salted water until tender but still al dente, about 10 minutes.
• Drain the pasta squares, reserving some of the cooking liquid. Combine with the cabbage and onion mixture, adding a little reserved pasta water if necessary.
• Add salt and pepper to taste.
• Combine thoroughly and serve.
• Slice the cabbage in half.
• Cut each half of cabbage into three wedges.
• Remove the core.
• Thinly slice the cabbage.
• Melt 1 stick of butter in a large pan.
• Add the cabbage and 1 teaspoon salt.
• Cook, covered, on high for a few minutes. Then reduce the heat to medium low and cook, stirring often, until cabbage is golden brown.
• Cut the onions in half and thinly slice.
• Melt 6 Tablespoons of butter in a large pan.
• Add the onions.
• Cook, covered, on high for a few minutes. Then reduce the heat to medium low and cook, stirring often, until onions are golden brown.
• Combine the carmelized cabbage and onions. Add cooked drained pasta and combine. Add a ladle or two of the pasta water to thin the cabbage and onions and help them adhere to the pasta.
• Add salt and pepper to taste.

CABBAGE AND NOODLES - HUNGARIAN HALUSKI

Steps:

• Heat water in a large pot and cook the pasta according to directions. See recipe note #1 regarding different pasta choices. The pasta should cook while you prepare the other ingredients in next step. But watch the timing on the pasta if using gluten-free noodles as they'll be done before you're ready to add them into the cabbage mixture. NOTE: Save about one cup of your pasta water when you drain the noodles!
• In a large skillet, heat one tablespoon olive oil over medium high heat. Add sliced mushrooms and saute' until golden, about 5 minutes. If needed, add ½ tablespoon butter to help with browning. Add onions and cook, stirring occasionally, until onions are soft, about 3 minutes. Add chopped garlic and cook until fragrant, 30 seconds.
• Start with half of the cabbage and stir into the mushroom, onion mixture. Add one tablespoon of the butter and cook until the cabbage begins to brown. See recipe note #2 if wanting to add less oil. Add remaining cabbage and additional tablespoon butter. Add the granulated garlic and onion at this time and continue to cook, stirring until the cabbage has softened and browned around the edges.
• Once the noodles are al dente and drained (remember to save some of that pasta water), add the noodles a little at a time until you are happy with the ratio of noodles to cabbage. Add 1 teaspoon salt and ¼ teaspoon black pepper, less if desired, taste and add more if needed. Add the peas and stir to combine. If you want the dish to be a little "creamy", add some of the pasta water, about ¼ cup at a time until desired wetness is achieved.
• At this point, the recipe is delicious and may be served right out of the skillet. The cabbage and noodles are tasty for sure but to infuse even more flavor, place the mixture into a buttered large casserole dish or roasting pan, add up to ½ cup of the pasta water, cover with aluminum foil and bake in a preheated 300F degree oven for 10 minutes, remove the foil and continue to bake 15 minutes more. Baking in the oven helps to tenderize the noodles and cabbage a little more and infuses the onion and garlic flavors into the noodles. I highly recommend the baking step.
• Just before serving, whether you serve from the skillet or after baking in the oven, drizzle extra olive oil over the dish and sprinkle with the parsley just before serving. See recipe note # 4 regarding leftovers.

KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES

Steps:

• 1. Mix the salt and cabbage together and let stand 30 minutes.
• 2. Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
• 3. Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
• 4. Add the noodles and toss to blend thoroughly. Serve with sour cream that has been drained in cheesecloth.
• 5. To make this a main dish meal add Kielbasa or cubed ham to cabbage when frying.

HUNGARIAN CABBAGE WITH NOODLES

Steps:

• Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste. , Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.

CABBAGE BALUSHKA OR CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
• Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
• Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

TRADITIONAL HUNGARIAN NOODLES & CABBAGE

Steps:

• Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
• Add the onions, garlic and leeks; cook until they start to wilt.
• Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
• Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
• Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
• Quickly toss the noodles with the cabbage mixture and the poppy seeds.
• Serve immediately.
• 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!

HUNGARIAN NOODLES AND CABBAGE

Steps:

• Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
• Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.

KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES

Steps:

• Mix the salt and cabbage together and let stand 30 minutes.
• Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
• Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
• Add the noodles and toss to blend thoroughly.
• Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.