Guest guest Posted February 23, 2001 Report Share Posted February 23, 2001 * Exported from MasterCook * Hungarian Noodles With Cabbage Recipe By : Pasta East to West by Nava Atlas, page 169 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 large onion quartered and thinly sliced 16 ounces bagged shredded coleslaw cabbage 1/4 cup dry white wine 12 ounces wide egg noodles preferably yolk-free 1 tablespoon natural canola margarine OR whipped butter 1 tablespoon poppy seeds more or less as desired Salt and freshly ground black pepper 6 servings The preparation of this tasty Slavic dish can be simplified by using pre-shredded coleslaw cabbage. For a complete meal, accompany each serving with a couple of links of sauteed soy 'sausages' and a lettuce and tomato salad Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and sauté over medium heat until golden. Add the cabbage and wine, then cover and cook, stirring occasionally, until the cabbage is limp and just beginning to brown lightly, about 10 to 12 minutes. Meanwhile, cook the noodles in plenty of rapidly simmering water until just tender. Drain and transfer to a large serving container, then stir in the margarine. Add the cabbage mixture and poppy seeds to the noodles, and toss gently but thoroughly. Season to taste with salt and lots of pepper, and serve at once. Calories: 154, Carbohydrate: 20 g, Total fat: 6 g, Cholesterol: 18 g, Protein: 4 g, Sodium: 35 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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