My parents were born in Hungary before World War II, and they both remember loving this Cabbage and Noodles dish as children. When they immigrated to Israel as teens, after surviving the horrors of the Holocaust, they brought memories of this dish with them. In time they began to make it in their Israeli home and serve it to their Israeli children. By the time I was born, this dish was a well-established staple in our Hungarian-flavored, Israeli home.
Ingredients:
- 1 16 ounce package of egg noodles
- 2-3 tablespoons vegetable oil
- 1 medium onion, cubed
- 1/2 medium cabbage, chopped in a food processor
- 8 ounces (200 grams) sauerkraut (optional)
- 1 teaspoon freshly ground black pepper
- pinch of salt
Preparation:
1. Cook noodles according to package instructions. Rinse and drain.
2. In a food processer, chop the cabbage. Set aside.
3. Chop the onions into small cubes.
4. In a large skillet, heat oil. Saute the onion in the oil until slightly yellowed. Add the cabbage to the skillet. Saute together until begins to brown.
5. Drain the sauerkraut. Add the sauerkraut to the skillet. Saute everything together until a light brown color is reached.
6. Remove from heat. Season with pepper. Add a pinch of salt if desired (the sauerkraut is already salty).
7. Mix the cabbage and noodles together. Serve warm.
2. In a food processer, chop the cabbage. Set aside.
3. Chop the onions into small cubes.
4. In a large skillet, heat oil. Saute the onion in the oil until slightly yellowed. Add the cabbage to the skillet. Saute together until begins to brown.
5. Drain the sauerkraut. Add the sauerkraut to the skillet. Saute everything together until a light brown color is reached.
6. Remove from heat. Season with pepper. Add a pinch of salt if desired (the sauerkraut is already salty).
7. Mix the cabbage and noodles together. Serve warm.
