Ingredients
Scale
- 1 medium onion, chopped
- 1 medium head of cabbage, chopped
- ¾ stick butter + 2 Tbsp
- 1 Tbsp brown sugar (optional)
- 1 ½ tsp smoked paprika
- 1 ½ tsp sweet paprika
- salt and pepper, to taste
- 1 package wide egg noodles
- parsley, to serve (optional)
Instructions
- Place a pan on the stove over medium heat with ¾ stick of butter (about 6 Tbsp). Use olive oil if you want to keep the dish pareve. Simultaneously fill a pot with lightly salted water and bring it to a boil. This will be for your egg noodles.
- While the pan is heating up, remove the core from your cabbage, cut it in half along the spine, and chop into long strands. Dice your onion.
- Once the pan is hot (splash a little water and listen for a sizzle), sauté your cabbage and onions. Season with kosher salt and ground pepper.
- Stir your onions and cabbage frequently for about 8-10 minutes until caramelized.
- Sprinkle with the smoked and sweet paprika. (Sandy’s daughter adds an optional tablespoon of brown sugar at this stage that isn’t part of the original recipe.)
- By now, your pasta water should be boiling. Put in about five cups of wide egg noodles and follow the package’s cooking instructions. Usually it’ll take about 8-10 minutes.
- Once the noodles are ready, pour about a cup of the pasta water into your onion and cabbage mix. Then, drain the noodles and add them into your pan with the onions and cabbage. Allow the pasta water to reduce and the noodles to absorb the flavors. Stir. Add more butter (1-2 Tbsp) as needed to avoid burning on the pan.
- Once everything’s come together, turn the heat off and serve warm. Feel free to garnish with fresh or dried parsley.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Ashkenazi
- Diet: Vegetarian