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Cabbage noodles

Cabbage noodles


I know this food from grandma. He brought it from Viseu when he settled in the southern area. It is a very simple food, but one that I especially love.

  • cabbage, about 1 kg
  • 1 pack of noodles
  • 5 tablespoons oil
  • 2 teaspoons pepper
  • salt

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Cabbage noodles:

First cut the small cabbage. I like to feel the cabbage in the food, so don't even cut it faithfully. Sprinkle with salt and let it soften. Squeeze the cabbage well from the juice formed.

In a large frying pan, heat the oil and cook the cabbage, over a low heat so that it does not burn. When it is well cooked, add the pepper and mix.

Boil the noodles in boiled water. Boil them al dente. Put them in the pan with the cabbage, mix and fry the noodles a little.

The food is served hot or cold.


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I prepared noodles with cabbage according to Camelia's recipe, but as a fast I used fettucine (my homemade noodles are with egg). I eat them sprinkled with sugar.

constanta proca (Chef de cuisine), June 24, 2010

husni (Chef de cuisine), March 10, 2010

How glad I am for your comments. Mihaela, I'm sure a very good meal has been made and, as I told you before. simple. And I sometimes do it with a kind of noodles (buy), without egg. Maria Elena, of course, it's good with noodles, I've never done it. I'll try.

Mihaela11 (Chef), March 10, 2010

Very good in fasting! Because I haven't done it for a long time, it melted.

burdulea maria elena (Chef de cuisine), March 9, 2010

It looks really good! I like them a lot. And I do but with thin noodles.

Cely Snijec (Chef), March 5, 2010

Great idea for the post

valentina ionita (Chef de cuisine), March 4, 2010

Varadi Silvia (Chef), March 4, 2010

A good thing, I do quite often.

Alice85 (Chef), March 4, 2010

Worth a try. I will save the recipe, maybe in the near future I will prepare it too ..

husni (Chef de cuisine), March 4, 2010

It's a good fast. In our house, I really like it a lot. And it's perfectly simple to do. In Transylvania (I am Transylvanian), a lot is cooked.

Camelia Grosu (Chef), March 4, 2010

I also have a recipe for noodles with cabbage. I'll look for her to see if she's the same. Anyway, your recipe sounds good.

violette (Chef de cuisine), March 4, 2010

Maybe I'll try too. I never ate!

mihaela cecilia (Chef de cuisine), March 4, 2010

Interesting recipe! I've never met this combination before!

joly-gina (Chef), March 3, 2010

Mihaela11 (Chef), March 3, 2010

Delicious! As I was telling you that my maternal grandfather was of German nationality, we prepared them in the same way, but we sprinkled them with sugar on the plate before eating them. They are also very good for fasting days.


Cabbage noodles

When simplicity conquers the earth, the recipe for cabbage noodles will already be here, waiting for you. Because I can't think of a recipe whose most expensive ingredient is cabbage, and the top spice is pepper.

Like most Transylvanian cabbage recipes, this food seems to be influenced by Hungarian-German grips. But her nakedness makes me think of the cell of a devout church girl in the fast of the Holy Sea rather than of a Hungarian girl whose flesh was hated. Because cabbage noodles are exactly what I honestly say they are: cabbage noodles. And nothing else that would obscure their modesty.

But, like most dishes made from nothing, cabbage noodles have their secrets.

Preparation time: 1 hour

Ingredient:

  • 1 medium cabbage
  • 1 white onion
  • 200 gr noodles (simple, fetuccine or butterflies)
  • 4 tablespoons sunflower oil (I know it looks great, but these noodles must have something too)
  • 1 tablespoon grated pepper larger (I told you it's basic spice) to taste
  • 1 tablespoon thyme (optional)
  1. The cabbage is finely grated, rubbed well with salt and left to think about what it did for 20 minutes. Don't be modest when it comes to salt because the cabbage will not be salted but will only leave some of its juice. Optionally, you can add thyme at this stage. Peel and chop the onion.
  2. Heat the oil in a pan and add the onion. When the onion becomes glassy, ​​add the well-squeezed cabbage and mix well.
  3. Saute the cabbage, stirring constantly, for 30-40 minutes, until the leftover juice evaporates, and only a few browned spoons remain in the whole cabbage, but with a disturbing smell.
  4. While you cook the cabbage & # 8211 because, after all, it is a hardened cabbage & # 8211 boil the noodles in salted water. It's not a big deal, but it will give you the impression that this recipe also has some stages.
  5. Add the boiled noodles to the pan over the cabbage, rinse with water and drain beforehand, and mix carefully. Salt and pepper & # 8211 especially pepper & # 8211 cabbage noodles. Don't be shy with pepper because it's one of the few things that needs to be added.

Cabbage noodles are also eaten cold, but especially warm.

[tip] For a more consistent version you can replace the oil with lard but, in this case, the cabbage noodles will be served exclusively hot. [/ tip]

[tip] One of the few secrets of this dish so obvious is to fry a little and the noodles, along with cabbage, in the last stage of preparation.


Cabbage with noodles & # 8211 simple recipe from ancient times

Cabbage with noodles or other pasta as I used here because I wanted to stink from the tricolor pasta package is very easy to make for beginners, and pasta lovers will love it. I cut the cabbage robot with the slicer, so I got rid of the boring part with the cabbage cut.
Fasting will replace butter with oil and pasta will not contain eggs.
I have the recipe from my grandmother's book from 1938. Click here for the entire collection of ancient recipes.

Preparation time 15 minutes

Cooking time 45 minutes

Ingredients

  • 700 g cabbage
  • salt, freshly ground pepper
  • 2 lg butter
  • 150 g of noodles
  • 2 eggs for OPTIONAL appearance

PREPARATION Cabbage with noodles & # 8211 simple recipe

1. Chop the cabbage on the robot with the slicing disk, it will be removed faithfully and no one will be upset if a piece of more square cabbage leaf escapes.
2. Melt 2 tablespoons of butter in a heavy saucepan, and simmer over medium heat until the cabbage is hot, stirring quite often. Add salt and pepper.
3. Boil 2 liters of water with a teaspoon of salt and when it boils you will boil the noodles as long as it says on the package. Let them drain.
4. In a ceramic bowl or baking pan, mix the cabbage with the noodles and bake them at 200-220 degrees, until they form a crust, about 30-45 minutes, depending on how fast the oven is. The indication in the book was that for the appearance to be put, before putting it in the oven, 2 beaten eggs with a little salt, but not too much on top were absorbed by the empty spaces. I also laid eggs.
It is eaten as such or can be a garnish for a steak. It can be eaten even cold and the next day is better.
Liv (e) it!


Noodles with Cabbage I

Choose a cabbage head that is thicker so we can grate it on the large grater. Grate the cabbage in a bowl and put a little salt on it, mix it well and let it sit for about 5 minutes. After this time, squeeze the juice well. Put the 150 ml of oil in a hot pot and put the squeezed cabbage. Add salt to taste and ground pepper. Cook until the cabbage softens well. Stir constantly.

In another bowl, boil the water with salt and when it boils, put it in the noodles for 5 minutes to boil, then turn off the heat and leave it in the pot covered for about 3 minutes. Strain, wash under running water, mix with sauerkraut. Separately, whoever wants can cut some smoked bacon into cubes and fry them and then they can be placed on top of the cabbage noodles.

If we don't add fried bacon, we get an excellent fasting menu.

p. s.
As never before, my husband ate no more double portions of cabbage noodles


Video: Annoying Orange - Excess Cabbage