Two basic ingredients, pasta and cabbage flavoured with a bit of caramelised sugar and freshly ground black pepper with a delicious result. The flat square-shaped pasta is quite an authentic version but any pasta shape will do. I broke up some lasagna sheets here with good result.
Ingredients
- 1 head of white cabbage
- 1 tbsp sugar
- 1tsp salt
- 3tbsp sunflower oil
- flat pasta shapes
Method
- Quarter and grate the cabbage, discard the hard core.
- Sprinkle with a bit of salt, 2 teaspoons would be enough, combine and let it stand for 10 minutes.
- Melt the sugar in the oil, when just starting to brown add the grated cabbage with the excess liquid squeezed out by hand.
- Cook the cabbage on moderate heat, watching and stirring until light brown in colour.
- Cook the pasta, according to packet instructions, then drain.
- Combine the pasta with the cabbage.
- Serve with lots of freshly ground black pepper on top.
Finding a durable square noodle is a trick! Mom made soup an flat cut noodles all winter, and dried them on a bed on a clean sheet. The Lasagna noodle worked once and held up without falling apart. Most Italian pastas are designed to be in sauces. I sometimes cut Teszta, but since I also work/ A-Lot I will use something like Lasgna. Found a High quality Pappardelle #83 flat noodle Nests; with high egg content . Will try it for authenticity, But, I did fine with the broken Lag. noodles too.
Typically when making this we just use broad egg noodles. It’s less work because the cabbage takes time.
My grandmother used to cook it down until it was brown, not just a little bit golden but until it was about the same color as the mixing spoon she used to use.
It tastes much better and then a nice golden pork chop on top and served with some hot peppers on the side.
That must have been delicious!
That’s exactly how my Grandma did it!!
I cheat. Grandma is watching from the clouds. I’ll steam cabbage wedges cores removed, they are mine to nibble on. when cabbage 1/3 done coarse cut in patches and do the frying bit. Medium high heat. A good kicker is to add really tasty browned butter before adding cooked , drained broad noodles. This reduces cooking time . I STILL WORK!!!! Mom added a little vinegar at the end to add a pequent edge. My kids like a good tblespn of Szeged paprika to add some character.
I cheat. Grandma is watching from the clouds. I’ll steam cabbage wedges cores removed, they are mine to nibble on. when cabbage 1/3 done coarse cut in patches and do the frying bit. Medium high heat. A good kicker is to add really tasty browned butter before adding cooked , drained broad noodles. This reduces cooking time . I STILL WORK!!!! Mom added a little vinegar at the end to add a pequent edge. My kids like a good tblespn of Szeged paprika to add some character. THIS IS MY FIRST SUBMISSION ON THIS DISH! However I’m working on pickling cabbage heads in my 30 gal. crock like you would make saur kraut. m only not pounding it. Used pickled cabbage in this dish and scared everyone. They lost control of appetite.
Interesting fact,that I grew up 86 years ago in San Paulo.Brazil,in the Vila Anastacio,where ther were many Hungarian families,and the Hungarian cooking is the same,that I see cooked by Grandma Matilda,and Oma.from Canada. I miss that cousine terribly,unfortunately I live in virginia,williamsburg,where there are no Hungarians,much less good cooking. My kingdom,and house for a good plate of Toltott Kaposzta!!
No Hungarians where we live in Australia.
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