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Egg Noodles With Cabbage And Paprika

Magical.Palate's picture
  Onion 1 Medium
  Cabbage 1 Pound (About One-Third Of A Large Head)
  Butter 6 Tablespoon
  Olive oil/Vegetable oil 2 Tablespoon
  Egg noodles 1⁄2 Pound
  Cider vinegar 1⁄4 Cup (4 tbs)
  Brown sugar 1 Tablespoon
  Paprika 1 Tablespoon
  Salt 1⁄2 Teaspoon

1 Bring a large pot of water to a boil.
2 Meanwhile, in a food processor with the slicing blade, slice the onion. Remove and set aside. In the same work bowl, shred the cabbage with the slicing blade. Remove and set aside.
3 In a large skillet, melt 2 tablespoons of the butter in the oil over medium-high heat until hot but not smoking. Add the onion and stir-fry until it begins to color, about 6 minutes.
4 Add the noodles to the boiling water and cook until al dente, about 9 minutes, or according to package directions.
5 Meanwhile, add the remaining 4 tablespoons butter and the cabbage to the onions in the skillet and cook until the cabbage begins to wilt, about 5 minutes.
6 Add the vinegar, sugar, paprika and salt. Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer until the cabbage is completely wilted, about 1 minute.
7 Drain the pasta and toss it with the cabbage.

Recipe Summary

Difficulty Level: 
Side Dish

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