in Eastern Europe

Hungarian cabbage noodles

updated

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Ingredients for 2 servings:

  • 1 head of white cabbage
  • 250 g tagliatelle, as wide as possible
  • 125 g bacon cubes
  • e.g. oil, neutral, or lard
  • n. B. Salt
  • n. B. Pepper, black
  • n. B. sugar

Instructions

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

few ingredients

Remove the outer leaves from the cabbage, quarter it, and remove the stalk. Cut into strips about 5 mm wide. Heat the fat and a little sugar in a pan until the sugar caramelizes. Add 2-3 handfuls of cabbage and brown, turning frequently. Season with salt and pepper. Combine everything in a large pot and continue to simmer over low heat until the cabbage is nicely browned and cooked through. Meanwhile, fry the bacon cubes well and add them to the cabbage. Boil the tagliatelle, drain well, and add to the cabbage, mixing well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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