Hungarian-Style Cabbage and Noodles
This quick and easy recipe for what is essentially a vegetarian paprikash is very good and full of flavor. Unlike most recipes for paprikash, typically made with chicken, meat or seafood, the sour cream is used as a garnish, rather than being incorporated into the saucy cabbage and noodles. If you prefer to add some to the dish, do it just before serving and stir until heated through.
- 2 tablespoons butter, preferably unsalted
- 1 tablespoon olive oil
- 1 large onion, cut in half and then into 1/4-inch slices
- 1 teaspoon Hungarian sweet paprika
- 1 teaspoon caraway seed
- 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
- Salt and pepper to taste
- 1 medium head cabbage (about 2-1/2 pounds), quartered, core removed, and cut into slices 1/2-inch thick
- 8 ounces hearty or extra wide egg noodles
- Sour cream, room temperature (see notes below)
Heat a large sauté pan or medium stock pot over medium-high heat. Add the butter and oil. Add the onions and sauté until tender, about 3 minutes. Add the paprika and caraway seed; sauté another minute. Add the tomatoes, salt and pepper; stir to combine. Add the cabbage and toss with the tomatoes to combine well. Cover, reduce heat to medium, and cook, stirring occasionally, until the cabbage is very tender, about 25 minutes. (The amount of time that it takes for cabbage to get tender varies greatly depending on the cabbage, so plan accordingly.)
Meanwhile, cook the noodles according to package directions for al dente. Rinse with cool water and drain, gently tossing the noodles to stop the cooking and to avoid having them stick together.
When the cabbage is done, add the noodles to the pan and toss to combine. Taste for seasoning. Cover and cook just until the noodles are reheated. Serve, passing the sour cream separately.
Notes: I always use reduced-fat sour cream. If you are mixing it into the dish before serving, it is especially important not to use nonfat as it does not do well when cooked.