Transylvanian Cabbage and Noodles recipe
All Recipes Side Dish
Ingredients
- 1 pound cabbage, shredded 1 teaspoon salt 1 tablespoon vegetable oil 1 onion, chopped salt and ground black pepper to taste ¼ pound wide egg noodles ½ teaspoon caraway seeds, or to taste
Nutrition Info
- 179.3 caloriescarbohydrate: 29.5 gcholesterol: 23.8 mgfat: 4.8 gfiber: 4.3 gprotein: 5.8 gsaturatedFat: 0.9 gservingSize: -sodium: 608.9 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Transylvanian Cabbage and Noodles
Directions
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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.