Hungarian Cabbage Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ small white cabbage
- salt and pepper
- 3 tablespoon lard or goose lard
- 1 packet ribbon noodles
- Salt water
- 2 teaspoons sugar, possibly
Print Recipe
Pin Recipe Instructions
- Finely slice the white cabbage on a mandolin and mix with about 1 teaspoon of salt. Set aside for 15-20 minutes.
- Melt the lard in a saucepan, caramelize the sugar if necessary and then slowly simmer the well-squeezed cabbage on a medium heat for 30-40 minutes until it is nice and brown. In the end, always keep an eye on it, as the cabbage then burns very quickly.
- Shortly before the end of the cooking time, cook the pasta in salted water according to the instructions on the packet and drain. Mix the cabbage and the pasta and season with pepper.
- Since in Hungary this dish is very often seasoned with a lot of pepper, it is best to have pepper ready in the pepper mill.
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