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Egg Noodles with Cabbage and Onions

January 23, 2012

Whenever we buy green cabbage or get it in our weekly CSA box, it’s so huge that whatever recipe I have planned never uses up the whole head. So I’m always left trying to find more recipes to use it all up!

Although this vegetarian pasta dish from the Gourmet Today cookbook isn’t in the category of quick weeknight meals (the cabbage has to be salted and allowed to sweat for about 45 minutes before you can do anything else), it doesn’t require a constant presence in the kitchen and so is good for a light and easy weekend supper. It would also be yummy served as a pasta side dish along with a roast or other meat main course.

The dish isn’t much to look at, but the method of cooking the cabbage and onion covered over low heat initially and then uncovering and increasing the heat to high for a few minutes at the end of cooking partially caramelizes the cabbage and onion, emphasizing the sweetness of the vegetables and eliminating any sulphur-y tastes and smells. A fantastic way to use up leftover cabbage!

Noodles and cabbage

Serves 4 as a side dish or 2 as a main course

Ingredients

  • 1 1/2  pounds green cabbage, quartered, cored, and cut crosswise into 1/2-inch strips
  • Salt
  • 1  large onion, finely chopped
  • 5  tablespoons unsalted butter
  • 1  teaspoon sugar
  • Black pepper
  • 1/4  pound (about 2 1/2 cups) wide egg noodles
  • 1  teaspoon poppy seeds

Directions

  1. Toss cabbage with 2 teaspoons salt in a colander set over a large bowl (or in the sink). Let stand, tossing occasionally, for 45 minutes. Squeeze cabbage by handfuls to remove as much liquid as possible.
  2. Cook onion in 4  tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in cabbage, sugar, and 1/4 teaspoon pepper; cover, reduce heat to low, and cook, stirring occasionally, until cabbage is very tender, about 30 minutes.
  3. Remove lid, increase heat to moderately high, and cook, stirring frequently, until onion and cabbage are golden, 6 to 8 minutes.
  4. Meanwhile, cook noodles in a large pot of boiling salted water until al dente. Drain well and add to browned cabbage along with remaining tablespoon butter. Cook over low heat, stirring occasionally, until butter is melted. Add salt and pepper to taste and sprinkle with poppy seeds.

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