"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 slightly caramelize
the cabbage and even with the pepper remains a mild dish. Three cups of
shredded cabbage cooks down to a relatively small amount of cabbage.
HUNGARIAN CABBAGE PASTA
3 cups green grated cabbage
1/2 tsp salt1 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.
