pasta

vegetarian

sautéed

everyday

main course

soft

Hungarian

all seasons

Hot

Cabbage Pasta

Name: Cabbage Pasta
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1.2 kg White cabbage; 500 g Wide egg noodles; 1 large Onion; 60 ml Sunflower oil; 10 g Salt; 1 g Freshly ground black pepper; 8 g Granulated sugar (optional)

Difficulty

easy

Time

Price Category

cheap

Calories

Medium

Cabbage pasta, or 'Káposztás tészta', is a true Hungarian classic that captivates with its simplicity and hearty flavor. This traditional dish originates from grandmothers' kitchens, where delicious and nutritious meals were conjured from just a few basic ingredients. The sweet and savory taste of caramelized cabbage perfectly harmonizes with soft pasta, creating a truly comforting dish. It's an ideal choice for a quick weekday lunch or dinner that is guaranteed to charm the whole family.

ingredients

4 Servings

1.2 kg White cabbage500 g Wide egg noodles1 large Onion60 ml Sunflower oil10 g Salt1 g Freshly ground black pepper8 g Granulated sugar (optional)

Steps

Prepare Cabbage

Cut the cabbage in half, remove the core, then shred or finely slice it into thin strips. Peel and finely chop the onion.

Sauté Cabbage

Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Then add the shredded cabbage, season with salt and pepper, and sprinkle with sugar if using. Cover and simmer the cabbage for about 20-25 minutes, stirring occasionally, until it softens and lightly caramelizes.

Cook Pasta

While the cabbage is simmering, bring a large pot of salted water to a boil. Add the wide egg noodles and cook until al dente according to package directions, usually 8-10 minutes. Drain the pasta, reserving about half a deciliter of the cooking water.

Combine and Serve

Add the drained pasta to the sautéed cabbage. Mix thoroughly to ensure the cabbage evenly coats the pasta. If it seems too dry, add a little of the reserved pasta cooking water. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, optionally sprinkled with a little powdered sugar if you prefer it sweeter.

Extra Tips

► For an even richer flavor, use lard instead of oil for sautéing the cabbage.

► Don't overcook the pasta; it should remain al dente to prevent it from sticking together with the cabbage.

► A pinch of caraway seeds can add an extra special touch to the cabbage flavor, give it a try!

Nutrition

	Per 100g	Per Serving 350 g / 12.3 oz
Calories	180 kcal	630 kcal
Protein	6 g	21 g
Fat	7 g	24.5 g
Carbohydrate	23 g	80.5 g
Fiber	4 g	14 g
Sugar	4 g	14 g

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