Transylvanian Cabbage And Noodles Recipes

Steps:

• Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
• Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.

Steps:

• Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
• Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

Steps:

• Arrange cabbage in colander and sprinkle with salt.
• Let stand 10 minutes and then squeeze dry.
• Melt butter and oil in large skillet over low heat.
• Add half of the cabbage to skillet and cook, stirring until crisp tender and then add remaining cabbage and continue cooking and stirring until tender (15 minutes), adding more butter/oil if necessary.
• Stir in noodles and heat through.
• Season well with salt and pepper.

Steps:

• Cut cabbage in very thin slices.
• Saute in the oil adding the salt and pepper and stirring continuously.
• When thoroughly soft and tender set aside to cool.
• Roll out the raised bread dough ,.
• Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
• Fold overlapping dough, brush with melted butter (or milk or cream).
• Cover and place in a warm place to rise again.
• Bake at 350° in preheated oven about 30 or 40 minutes.