FRIED CABBAGE AND NOODLES WITH MUSHROOMS
KÁPOSZTÁS TÉSZTA GOMBÁVAL
by Bob Hosh
This recipe is an adaptation of a very popular Hungarian comfort food! The secret is to slowly cook the cabbage to caramelize it and bring out its sweetness.
Ingredients:
Method:
Remove the coarse leaves from the head of cabbage, core it and using a box grater or food processor fitted with a grating disc, grate the cabbage and the onion. In a large, heavy pot or Dutch oven, over medium high heat, melt the lard if using it and add the vegetable oil. When the oil is hot pour the 8 cups of cabbage and onion into the pot and stir to coat the cabbage well. Add the salt and sugar. The goal here is to slowly cook the cabbage to a golden or medium brown color without burning it. This will require frequent stirring of the pot contents. Adding a teaspoon of sugar will hasten the process.
You may need to add an additional tablespoon of oil if the cabbage is too dry.
Meanwhile, clean and slice the mushrooms and sauté them in the two tablespoons of butter until they have released their liquid and lightly browned.
Cook the egg noodles in boiling water according to the package instructions and drain.
When the cabbage is the desired color, add the sautéed mushrooms to the pot, the freshly ground black pepper and the cooked noodles. Stir well so as to coat the noodles with the fried cabbage. Serve hot!
Notes: If you do not use a little lard the dish will not have authentic flavor.
(Served at the 2012 NJMA Fungus Fest)
Serves 6-8.
KÁPOSZTÁS TÉSZTA GOMBÁVAL
by Bob Hosh
This recipe is an adaptation of a very popular Hungarian comfort food! The secret is to slowly cook the cabbage to caramelize it and bring out its sweetness.
Ingredients:
- One 3-4 pound head of green cabbage (about 8-10 cups grated)
- 1 tablespoon lard (optional)
- 6 tablespoons of vegetable oil
- 1 medium onion (grated)
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 teaspoon freshly ground black pepper
- 12 ounces sliced Baby Bella mushrooms or other firm mushroom
- 2 tablespoons butter
- 12 ounces medium egg noodles
Method:
Remove the coarse leaves from the head of cabbage, core it and using a box grater or food processor fitted with a grating disc, grate the cabbage and the onion. In a large, heavy pot or Dutch oven, over medium high heat, melt the lard if using it and add the vegetable oil. When the oil is hot pour the 8 cups of cabbage and onion into the pot and stir to coat the cabbage well. Add the salt and sugar. The goal here is to slowly cook the cabbage to a golden or medium brown color without burning it. This will require frequent stirring of the pot contents. Adding a teaspoon of sugar will hasten the process.
You may need to add an additional tablespoon of oil if the cabbage is too dry.
Meanwhile, clean and slice the mushrooms and sauté them in the two tablespoons of butter until they have released their liquid and lightly browned.
Cook the egg noodles in boiling water according to the package instructions and drain.
When the cabbage is the desired color, add the sautéed mushrooms to the pot, the freshly ground black pepper and the cooked noodles. Stir well so as to coat the noodles with the fried cabbage. Serve hot!
Notes: If you do not use a little lard the dish will not have authentic flavor.
(Served at the 2012 NJMA Fungus Fest)
Serves 6-8.
