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HUNGARIAN = Cabbage & Noodles


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  • 1 very large head green cabbage
  • Kosher salt
  • 1/4 lb unsalted butter
  • 12 oz medium wide egg noodles
  • Fresh ground pepper



Step 1

Cut cabbage in half and core. Shred cabbage into 1/4 in slices. Place in large colander and sprinkle heavily with salt using hands to coat. Cover with plate and put heavy object on top to weight it down. Filled teakettle is perfect. Let sit for 3-4 hours. Press down and extract with hands as much water as possible.

Melt butter in large skillet and add cabbage. Cook over medium heat stirring frequently for 30-40 minutes until deep golden brown. Add cabbage to cooked pasta. Salt and pepper to taste.


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