Ingredients1 h servings 179 cals
- 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.
Per Serving: 179 calories; 4.8 g fat; 29.5 g carbohydrates; 5.8 g protein; 24 mg cholesterol; 706 mg sodium. Full nutrition
ReviewsRead all reviews 5
This recipe came out quite well. I made the following changes. First, I steamed a large head of cabbage for about 20 minutes. I used half of the cabbage leaves for stuffed cabbage. I shredded th...
this was alright. I was trying to locate a recipe like my Grams used to make and this wasn't quite it.
Very good. I also cooked some ground beef and mixed that in as a variation on this dish.
There are many variations to Hungarian Cabbage & Noodles. This one is the closest to the one my Hungarian Grandma & mother used to make. Sweating the cabbage is the key along with real butter. S...