Egg Noodles With Cabbage And Paprika
|Cabbage||1 Pound (About One-Third Of A Large Head)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Egg noodles||1⁄2 Pound|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
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.