Hungarian Noodles & Cabbage
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cabbage
green, sliced |
|
| 2 | tablespoons |
corn oil
|
|
| 1 | cup |
onions
sliced, halved |
|
| 2 | teaspoons |
garlic
minced |
|
| ¾ | teaspoon |
sea salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| 1 ½ | tablespoons |
paprika
|
|
| 2 | cups |
noodles
your choice |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cabbage
green, sliced |
|
| 3E+1 | ml |
corn oil
|
|
| 237 | ml |
onions
sliced, halved |
|
| 1E+1 | ml |
garlic
minced |
|
| 3.8 | ml |
sea salt
|
|
| 3.8 | ml |
black pepper
|
|
| 23 | ml |
paprika
|
|
| 473 | ml |
noodles
your choice |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
The combination of cabbage and noodles pleases the palate.
In preparing this dish, I recommend sautéeing the cabbage and onions, separately.
This method brings out the flavor of each food.
Sauté the cabbage in 1 tablespoon of corn oil about 15 minutes.
Set aside.
In a separate pan, sauté onions and garlic, along with the salt, pepper and paprika in the remaining corn oil.
Cook until the onions are translucent .
Stir the onions and cabbage together.
Add the cooked noodles and reheat.
Serve hot, garnished with parsley.
