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.