June Meyer's Authentic Hungarian
Cabbage and Noodles

Fresh Green Cabbage, that most versatile vegetable. Easy to keep for a long time in the bottom of the vegetable drawer or root cellar. Cheap and available all year long.

The farmers would bring in wagons loaded high with heads of green cabbage. They knew that their lives would depend on their putting enough cabbage away for the winter. Large crocks would be filled with shredded cabbage and salt to make sour kraut, and heads would be buried in straw bins in the root cellar.

Hungarians prepare cabbage in more different ways than any other ethnic cuisine. Cabbage can be eaten raw or cooked. Raw, in the various refreshing cold slaws, eaten in summer or winter. It is preserved and pickled with salt as sour kraut and made into many distinctive regional dishes. It is most delicate when sliced and sautéed with butter. The worst thing you can do to it, is boil it.

This dish exemplifies the delicacy of sautéed cabbage. It comes out nutty and buttery.

Regards, June Meyer.

Melt the butter in a large pan or pot, large enough to hold the chopped cabbage.
Sauté the cabbage and the onion in the butter until glossy and tender.
Now add the salt, pepper. Cover and let the cabbage mixture cook over low heat for about 15 minutes.
Add cooked drained egg noodles and mix.
Serve with bowl of sour cream. add salt to taste.

Note: There is a variation that I make often.

This can be placed on top of the noodles and the cabbage.

Serves 4 to 6.


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