Hungarian cabbage noodles

Ingredients for 4 servings:

• ½ small white cabbage
• salt and pepper
• 3 tbsp lard or goose fat
• 1 pack of tagliatelle pasta
• salt water
• 2 tsp sugar, if desired

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Kaposztás Test

Finely grate the white cabbage using a mandolin and toss with about 1 teaspoon of salt. Set aside for 15-20 minutes. Melt the lard in a saucepan, caramelize the sugar if desired, and then slowly simmer the well-squeezed cabbage over medium heat for 30-40 minutes until nicely browned. Always keep an eye on it at the end, as the cabbage will burn very quickly. Shortly before the end of the cooking time, cook the noodles in salted water according to the package instructions and drain. Mix the cabbage and noodles and season with pepper. Since this dish is often seasoned with plenty of pepper in Hungary, it’s best to have pepper ready in a pepper mill.