This is a very good dish of DA. I had to input through the online translater to put it to English but I still did the edit.
1 pound cabbage, shredded
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, chopped
salt and ground black pepper to taste
1/4 pound wide egg noodles
1/2 teaspoon caraway seeds, or to taste
Pinches of cayenne pepper, sage, rosemary, to taste
Dash of garlic powder
1 large tomato, chopped
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 and other spices and herbs listed.
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 more spices if desired and add tomato at the end.
~Cat
Our recipe is Slovak and does not have the caraway seeds or tomato.
This danged thread keeps popping up in the right-hand column as active and I ended up making Polish cabbage and noodles tonight. The shepherd can wait for his pie.
My recipe uses three ingredients, plus water. I boil wide, flat noodles, then drain. After shredding the cabbage I steam it lightly, just until it no longer looks raw. Drain that too. Then melt a little butter or stick margarine into two pans (I use one large frypan and the pot I used for steaming the cabbage and boiling noodles) and fry each in their own pan until they are a bit brown and the noodles are a little crisp on some edges. Then "marry" the two into the pan, fry up just a bit more to blend the flavors, and eat. Add salt and pepper if you like.
From taking the ingredients out to stuffing our faces is a half hour or less. Near-instant gratification!
Does that also get rid of that taste that is like the smell? I know vinegar gets rid of that taste and smell when I make Danish red cabbage.Online, I found many solutions for eliminating the smell of cabbage cooking. Here are a few of them.
Place a bowl with 1 inch of white vinegar on the counter and it will absorb the smell of the cabbage cooking.
Add 1 tsp of white vinegar to the pot when you are cooking cabbage.
Add 1 TBS lemon juice to the pot when you are cooking cabbage.
As with everything you read online, the only way to see if it works is to try it. My family loves cabbage so much that the smell of cabbage cooking means they are going to have a delicious dinner.
Oh, but cabbage smells so good, makes my mouth water! My hubby is simply anti- veggie, so he can just suffer when I cook cabbage once or twice per year!
Yummy!
I just read through this thread and love it. I, too, like cabbage...any way it can be prepared.
Cat's recipe is very similar to one I've made for years that is called Carpathian Cabbage, except that browned ground beef is added to the mix. Doesn't matter. Cabbage is a good thing. Part of my family background is Slovenian, so cabbage is often part of the menu.