The egg noodles are soft, silky, salty, and buttery. The cabbage is sweet, nutty, and caramelized. Combined, they are heaven.
I saw this recipe in Cook’s Country America’s Best Lost Recipes, but I reversed the ratio of noodles and cabbage. I wanted this dish to be heavy on the vegetable, but feel free to double the amount of egg noodles if you want more pasta.
Hungarian Noodles and Cabbage
1 generous tablespoon rendered bacon fat or vegetable oil (but let’s be serious, the bacon fat is much, much better)
1/2 head of large green cabbage, cored and sliced thinly
pinch of salt for the cabbage, 1 T salt for the pasta cooking water
8 oz wide egg noodles
1 T butter
freshly ground black pepper to taste
1) Heat oil or bacon fat in a large skillet. Add cabbage and a pinch of salt. (If you don’t have a large skillet, you may want to cook the cabbage in two batches to ensure it browns well). Cook the sliced cabbage over medium-high heat, stirring frequently, until it is soft and beginning to brown.
2) Bring pasta cooking water to a boil with 1 T salt and cook egg noodles. Drain and toss with 1 T butter.
3) Add noodles to cabbage, sprinkle with pepper, stir well and enjoy.