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NOODLES AND CABBAGE




Source of Recipe


Mai


Recipe Introduction


This is very good and full of flavor. Unlike most recipes of it's type, the sour cream is used as a garnish, rather than being incorporated into the cabbage and noodles. If you prefer to add some to the dish, do it just before serving and stir just until heated.




List of Ingredients




NOODLES AND CABBAGE

2 tablespoons butter
1 tablespoon olive oil
1 large onion, cut in half and then into 1/4-inch slices
1 teaspoon sweet paprika
1 teaspoon caraway seed
1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
Salt and pepper to taste
1 medium head cabbage (about 2-1/2 pounds), quartered, core removed, and cut into slices 1/2-inch thick
8 ounces hearty or extra wide egg noodles
Sour cream, room temperature (optional garnish, see note below)



Recipe



Heat a large sauté pan or medium stock pot over medium-high heat. Add the butter and oil. Add the onions and sauté until tender, about 3 minutes. Add the paprika and caraway seed; sauté another minute. Add the tomatoes, salt and pepper; stir to combine. Add the cabbage and toss with the tomatoes to combine well. Cover, reduce heat to medium, and cook, stirring occasionally, until the cabbage is very tender, about 25 minutes. (The amount of time that it takes for cabbage to get tender varies greatly depending on the cabbage. It might take longer than 25 minutes.)

Meanwhile, cook the noodles according to package directions for al dente. Rinse with cool water and drain, gently tossing the noodles to stop the cooking and to avoid having them stick together.

When the cabbage is done, add the noodles to the pan and toss to combine. Taste for seasoning. Cover and cook just until the noodles are reheated. Serve, passing the sour cream, which may be dolloped on the top.

Note: If your are using the sour cream as a garnish, any kind may be used. I always use reduced fat. However, if you are mixing it into the dish before serving, do not use no-fat as it breaks down very easily