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I've had this hundreds of times over my lifespan. Originally made by my Hungarian grandmother who even made her own egg noodles. But this is NOT the way Hungarians make it: Remove the outer few leaves of a medium head of green cabbage; quarter it lengthwise cutting the heart out; dice the wedges very fine into 1/8 to 1/4 in squares then salt (only) liberally and toss; leave in colander for an hour or so, then squeeze the h2o out and place in dutch oven on top of stove on med heat with 3 or 4 tbl of butter; stir frequently while browning-this takes awhile; add most of 1/4 stick of butter while browning with some more salt to taste. Boil 1lb pkg of wide egg noodles, drain then add to browned cabbage with remainder of butter; Toss\stir to mix cabbage and noodles; Turn stove to LOW-cover pot and stir occasionally; Let flavors meld-serve with sausages (Hungarian kolbasz perferred) and good rye bread (and cold beer). Even better the next day! :)
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Instructions
Cook noodles following package directions, adding 2 Tbsp. salt to water.
While water is coming to boil chop cabbage and onions. Melt 1 cube butter in heavy pan or skillet and add the onions and cabbage. Put the noodles on to cook. The cabbage will cook down considerably during the cooking. Cook over medium flame and stir as to prevent from burning. When cabbage is tender and well cooked, the noodles should be reay. Drain the noodles and mix with buttered cabbage. Stir until well combine and serve.
Author's Comments
This is a wonderful dish as it is and makes a simple peasant dinner. But...I like to serve it with skillet browned and steamed Polish sausage. This is such a tasty dish and so fast and easy that you will find yourself making it several times during the year...give it a try and Enjoy!