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Hungarian Noodles and Cabbage

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“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.”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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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