ReceptnaptárCzech cabbage noodles (dalkedli)
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Ingredients
Method
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- Mix the yeast with the egg yolks, sugar, lukewarm milk and salt, and leave for 10 minutes until foamy.
- Add the flour and work into a loose dough, softer than yeasted bread dough. Cover and let rise for 45 minutes, until doubled.
- Whisk the egg whites to stiff peaks, and fold into the dough.
- Pour into a greased baking tin, and bake at 180°C for 30 minutes, until golden brown and cooked through.
- Meanwhile, salt the shredded cabbage and leave to stand for 15-20 minutes to release its liquid, then squeeze out the moisture.
- Sauté the finely chopped onion in the lard until translucent, add the squeezed cabbage, the white pepper and the sugar.
- Cover and cook, stirring often, until nicely golden and soft, about 20-25 minutes, taking care it doesn't burn.
- Tear the baked dough into small pieces, and mix thoroughly with the cooked cabbage.
- Serve hot as a main dish or a side.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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