ReceptnaptárCabbage and noodles (káposztás tészta)
Cabbage pasta is one of the simplest and most popular dishes of Hungarian cooking, made from just a few ingredients. The cabbage fries on a sugary, caramelised base until sweetish and browned, and that is what gives the dish its depth of flavour. Many people swear by black pepper, while others prefer it with sugar.
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Ingredients
Method
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- Salt the grated cabbage, leave for 10 minutes, then squeeze it out.
- In a large frying pan, caramelise the sugar lightly in the oil, add the onion and cook for 2-3 minutes.
- Add the cabbage and fry over medium heat, stirring often, for about 20-25 minutes until browned and soft; season with pepper.
- Meanwhile, cook the pasta in salted water and drain.
- Toss the pasta with the cabbage (with icing sugar if you like); it keeps 3-4 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salt the cabbage and squeeze it out, so that it releases less water and browns faster and more evenly.
- Fry it patiently, because those 20-25 minutes are the whole point: pale, steamed cabbage has a far weaker flavour than cabbage fried brown.
- At the end, many people sprinkle it with icing sugar, while others pepper it generously. It is worth putting both on the table, because it is a matter of taste.
Frequently asked questions
Is cabbage pasta vegan?
Yes, if you make it with egg-free pasta, because the recipe uses oil and contains no animal ingredients.
How long does it keep?
It keeps for 3-4 days in a container in the fridge, and the cabbage is even better the next day. Reheat it in a frying pan with a little oil, so that it browns slightly.
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