Because of my Hungarian ancestry, I am of course fascinated with Hungarian cuisine. Real Hungarian cuisine not the bastardized recipes that most Americans are familiar with. Hungarians, it is said, have more ways to prepare cabbage than any other ethnic group from Eastern Europe and more incredibly, none of those ways involves boiling the cabbage. Hungarians are strictly against boiled cabbage because it destroys the wonderful flavor and texture of this lowly vegetable. Most Americans are familiar with the slimy cabbage that is procured on St. Patrick's Day, but a whole new world awaits and you may grow to love cabbage if you give it a try Hungarian style. Previously I posted my recipe for Hungarian Coleslaw but here we have a hot dish that is light, packed with vitamins and full of great flavor.
Haluska (Hungarian Cabbage and Egg Noodles)
1 Stick Organic Unsalted Butter
1/2 Head Organic Cabbage, cut into strips
1/2 Onion, Julienne
8oz Egg Noodles
Cook egg noodles according to package directions and set aside. In large pot, melt butter. Add Cabbage and Onion and saute until tender. Add salt and pepper, cover and cook 15 mins over med heat stirring occasionally. Remove from heat and toss with egg noodles, serve in a large bowl dusting top with some sweet paprika and sour cream on side. Great with some sausage or if you can get some kolbasz (Hungarian Smoked Sausage, very like pepperoni but with a paprika kick).