Historical Cabbage

Being of Hungarian heritage, much of my culinary history revolves around the cabbage. Stewed, steamed and rolled with rice and meat, and my favourite, caramelized. Honestly, growing up the word “caramelized” wasn’t even in our vocabulary, but if you look at caramelized onions or other vegetables, it’s a similar method. We called them Káposztás Tészta or “fried cabbage noodles.”

Káposztás Tészta (Hungarian style caramelized cabbage noodles)

1 head Riverbend Gardens green cabbage, finely grated

1 + 1 Tbsp Mighty Trio Organics cold pressed canola oil

1 + 1 Tbsp salt

1-375g package of medium egg noodles

In a large pot, heat the oil over medium high heat. Add the finely grated cabbage and 1 Tbsp of salt. Stir occasionally until it starts to evaporate its moisture and begin to brown lightly(about 10 minutes). Reduce the heat to medium and stir a little more frequently for a further 10-15 minutes, adding a few tablespoons of water and scraping the bottom of the pot if the bottom starts to brown a bit. Reduce the heat further to medium low and continue to stir constantly until the cabbage becomes deeply golden brown and the caramelized cabbage starts to clump in rough 1-1/2 to 2″ clusters. Set aside.

Cook the noodles in plenty of boiling water. Drain. Toss with the caramelized cabbage. Sprinkle with the remaining oil and salt and serve. Serves 2 as a main and 4 as a side or starter.

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4 comments

  1. supersu · September 14, 2012

    for realz! EVEN I could make this…..and nothin better as far as i’m concerned than noodles & veg!

    went to a very interesting talk last nite about ‘closing the food gap; and one of the discussion points was: what is more important know HOW to source good food, or knowing how to COOK it…..

    my initial reaction was knowing HOW to COOK it-so thanks for helping me to do that!

    cheers
    su 🙂

    • tripleheartbeat · September 14, 2012

      It’s one of those patient dishes. Patiently stirring. Patiently browning gradually. Patiently reducing heat. A couple of keys: 1. Use the finest grate on a box grater (or food processor attachment). 2. Don’t be intimidated if the bottom of the pan browns a bit. That’s a good thing. Just add a few tablespoons of water and scrape the bottom and stir into the cabbage. And 3. However long you’ve cooked it, give it five more minutes (general Hungarian cuisine rule I learned from my dad 😉 )
      Also, make extra. You can always stir into freshly cooked noodles for a quick meal or side. Or it’s a really funky spread to a grilled ham and cheese sandwich 😉

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