"The time has come,"
"To talk of
...Of cabbages--and... things"

You’d think any type of pasta would do, but depending on how thick and what shape the pasta is cut it always tastes different. Cabbage pasta, as its Hungarian name implies is always made with a type of square cut pasta. People eat it one of two ways, sweet or peppery. Most kids of course prefer cabbage pasta without pepper, but even the peppery version will contain a little sugar. Sugar will be lightly caramelize the cabbage and even with the pepper it remains a mild dish. Three cups of shredded cabbage will cook down to a relatively small amount of cabbage.

3 cups green grated cabbage
1/2 tsp salt
1 Tbsp oil
2 Tbsp butter
1 Tbsp sugar
1/4 tsp black pepper, freshly ground
1 batch of homemade noodles, preferably square cut
2 Tbsp butter

• Make half a batch of square homemade noodles.
• Grate the cabbage into a large mixing bowl.
• Sprinkle with salt and let it stand for 30 minutes.
• Bring a large pot of water to the boil.
• Drain and squeeze the water out the cabbage.
• On medium, heat the oil and the butter in a large non stick skillet.
• Add the cabbage.
• Sprinkle with the black pepper and slowly sauté until tender.
• Stir in the sugar and sauté the cabbage for a couple of minutes longer. The sugar will lightly caramelize it, though make sure it doesn’t burn.
• Melt the butter Remove the cabbage from heat, cover and set aside.
• Meanwhile cook the pasta.
• Fresh pasta will take very little time to cook; all you need is to bring to a boil.
• Pour through a large colander, rinse with running water.
• Drain.
• Add the drained pasta and the melted butter to the cabbage.
• Give it a good stir.
• Heat through and serve.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy



My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!