Noodles with caramelized cabbage, straight from Grandma’s Hungarian kitchen: Two simple, humble ingredients found in almost every home come together to create one of the most satisfying and comforting dishes.
Traditionally, Hungarians make a dough from flour and eggs, very similar to Italian pasta dough, then roll it out into a thin sheet and cut it into squares. In just a few minutes, these turn into delicious noodles coated in caramelized cabbage, with a pronounced black pepper flavor and a delicate sweetness that comes mainly from the cabbage.
To save time, you can buy ready-made noodles at the supermarket. While you may not find the traditional Hungarian pasta squares (if you're traveling to Budapest, it's worth bringing back a few bags), wide, flat egg noodles will also work beautifully in this dish.
Hungarian noodles with cabbage (káposztás kocka)
Ingredients:
- 3/4 head of white cabbage
- 2 teaspoons salt
- 4 tablespoons butter
- 1 tablespoon brown sugar (optional)
- 1/2 teaspoon freshly ground black pepper
- 250 grams (about 9 ounces) square Hungarian egg noodles or wide, flat egg noodles
Instructions:
- Finely chop the cabbage, preferably using a food processor, a sharp knife or the coarse side of a box grater.
- Place the cabbage in a bowl and sprinkle with salt. Mix well and let sit for 30 minutes to release its moisture.
- Squeeze the cabbage thoroughly to remove as much liquid as possible. Discard the liquid.
- Melt the butter in a large skillet or sauté pan. Add the cabbage and cook until golden brown and beautifully caramelized, stirring occasionally to prevent burning.
- Add the brown sugar and black pepper and stir for another minute.
- Meanwhile, cook the noodles until tender, then drain.
- Add the cooked noodles to the pan with the cabbage and stir to combine. Cook together for 3-5 minutes, until the noodles are thoroughly coated with the tender, caramelized cabbage.