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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My version of a well loved combination. Caramelising the sugar gives it the special something. The flavoring with vinegar, butter and caraway is typically German. The flavor of egg noodles is essential for this dish I think, so best don't use pasta. Ingredients:
1/2 lb broad egg noodle |
2 tablespoons oil |
1 tablespoon sugar |
1 medium onion, minced |
1 tablespoon butter |
4 tablespoons cider vinegar |
6 cups cabbage, shredded (1 1/4 lb) |
1 teaspoon caraway seed (sub with 1/8 t ground caraway) |
1/2 teaspoon salt |
1/4-1 cup hot water |
black pepper |
Directions:
1. FOR THE NOODLES.
2. While preparing the cabbage cook noodels according to package directions and when drained, cut crosswise with a knife to get 1-2 inch sized pieces. OR break noodles into pieces before cooking.
3. FOR CABBAGE.
4. Have all ingredients ready before you start cooking the cabbage. Heat oil over medium high heat in a wide pot that will hold cabbage and noodles.
5. Add sugar and let caramelize without stirring until golden to light brown. Immediately add onion and butter and stir until soft, 30-60 seconds.
6. Add vinegar and cook until almost all has cooked off.
7. Add cabbage, caraway and salt. Mix until cabbage has wilted and looks glazed, 2 minutes. Add 1/4 cup water, cover and reduce heat to medium low.
8. Braise cabbage in as little water as possible until desired softness, about 15 minutes. Stir occasionally and add more water if necessary. Cabbage should be rather dry when done.
9. Taste with salt, pepper, and sugar or vinegar.
10. TO ASSEMLE.
11. Mix drained noodles into cabbage. Cover and let flavors blend for 2 minutes. Serve with a sprinkle of freshly ground pepper on top for a nicer look.
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