Growing up I ate a ton of cabbage noodles. All the time. My nagymama would make huge batches of it, enough to feed a small Hungarian army, and it would be food for us for days. Still to this day, it is one of my favourite things to eat.
The following recipe, in its simplicity, is still way more bells and whistles than the cabbage noodles I ate. I’ll be posting the more pared down version later this month.
Serve this with a big green salad. Alternatively, try a Hungarian-style cucumber slaw, there’s a million recipes for it online.
Hungarian Cabbage Noodles
2 tbsp olive or canola oil
2 tsp mustard seeds
1 large sweet onion, sliced
4 cloves garlic
1 head cabbage, shredded
1 tbsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 cup Tofutti sour cream
1 1/2 cup soy milk
12 oz pasta (ribbon, fettuccine, etc)
Heat oil in a large saute pan set to medium high. Add the mustard seed and cook just until they begin to pop. Add the sweet onion and cook until translucent. Add the garlic and sautée another minute before adding the cabbage. Reduce heat to low-medium, cover it and let it cook down until it reduces in volume and becomes nicely browned, 20-30 minutes. Then add the salt, pepper, sour cream, soy milk and paprika. Stir together and bring to a boil. Remove from heat and stir in the cooked pasta.
I generally begin cooking the pasta to al dente around the time the cabbage starts getting to the colour I want it.
A lovely chum from the PPK sent me a bunch of these awesome accidentally-vegan candies from the US. Candy corn flavoured gumdrop things! Blood orange ones! Yum.