Sautéed cabbage and noodles with Hungarian flavors.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.89 · €0.72/serving
- 2 tablespoons delicate light olive oilEst. price €0.12–€0.25
- 1 grand onion, quartered and thinly sliced (soaking onion in cold water can reduce sharpness)Est. price €0.40–€0.80
- One 16-ounce pouch of shredded coleslaw cabbageEst. price €1.20–€2.50
- 12 ounces broad egg noodles, preferably without yolks (cook noodles al dente for best texture)Est. price €1.00–€2.20
- 1 tablespoon poppy seeds, adjust to tasteEst. price €0.15–€0.35
- Salt and freshly ground pepper to your likingEst. price €0.02–€0.05
Steps
- 1Begin by heating the oil in a wide skillet or wok over medium heat. Sauté the onion until it turns golden brown. Next, introduce the cabbage to the pan along with a splash of water. Cover the skillet and allow the cabbage to cook down, stirring occasionally, until it softens and develops a slight golden color, which should take around 10 to 12 minutes.
- 2Begin by cooking the noodles as per the instructions on the package. Once cooked, drain them and transfer to a spacious serving dish.
Cultural note
This dish has its origins in Hungarian cuisine, known for its hearty and flavorful dishes. Cabbage and noodles are staple ingredients in Hungarian cooking, reflecting the country's agricultural traditions and influences from neighboring regions.
Seasonal note
This dish is best made in the fall or winter when cabbage is in season and at its peak freshness. The cooler temperatures complement the hearty and comforting nature of the sauté.
Health note
Hungarian-style Cabbage and Noodle Sauté is a nutritious dish rich in fiber from the cabbage and noodles, providing 5g of fiber per serving. It also offers vitamins A and C from the cabbage, contributing to immune health and skin health.
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