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Categories:Viewed: 83 - Published at: a year ago
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
Method
- FOR THE NOODLES.
- 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.
- FOR CABBAGE.
- 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.
- Add sugar and let caramelize without stirring until golden to light brown. Immediately add onion and butter and stir until soft, 30-60 seconds.
- Add vinegar and cook until almost all has cooked off.
- 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.
- 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.
- Taste with salt, pepper, and sugar or vinegar.
- TO ASSEMLE.
- 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.
