Time 2h40m Yield 4 Number Of Ingredients 15 Steps:
For the noodles: In a bowl, knead the flour with the eggs, oil and 1/2 teaspoon salt until smooth. Wrap in plastic wrap and rest for 30 minutes. Roll the dough into thin portions on a lightly floured surface or roll through a pasta machine. Cut the dough into 2-3 cm (approximately 3/4-1 1/4 inch) squares. Spread on a floured baking sheet so they don’t stick together. Let dry for 1 hour. For the sauce: Cut cabbage in half, core and thinly slice. Cut crosswise into pieces equal in size to the noodles. Rinse cabbage and drain in a colander. Peel and finely chop the onion. Finely dice the bacon. Heat the oil in a skillet. Add the bacon, and cook until browned. Stir in the powdered sugar and allow to caramelize. Stir in the onion and cook until translucent, about 1-2 minutes. Stir in the vinegar. Add the cabbage and caraway. Cover the pan and allow to braise until the cabbage is tender, about 20 minutes. If necessary, add water. Season with salt and pepper to taste. Cook the noodles in boiling salted water until al dente, about 4-5 minutes. Drain and stir with the cabbage mixture. Season with salt and pepper to taste. Divide the noodles between bowls and top with the cream cheese. Serve immediately.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Cook and drain the egg noodles. Wash and chop up the cabbage. Dice the onion. Sauté the onion in a large fry pan adding the spices along the way until onion is soft. Add the chopped cabbage and cook stirring occasionally until cabbage wilts. Stir in the noodles and heat through. Add a dab of sour cream just before serving.
Time 30m Yield 4 servings Number Of Ingredients 4 Steps:
Melt butter in small saucepan over medium heat until foaming. Add caraway seeds. Reduce heat to low and cook until butter is light brown, stirring often, about 5 minutes. Remove from heat. Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add caraway butter and stir until coated, about 3 minutes. Season with salt and pepper. Sprinkle with parsley. Transfer to bowl.
Yield 6 Servings Number Of Ingredients 10 Steps:
- Bring 3/4 C water, onions, vinegar, butter, caraway seed, and salt to a boil. Cook, stirring frequently for 5 min. 2. Reduce heat to med low, stir in cabbage, paprika and sugar. Cover and cook for 35 min, removing lid three times to stir. Add water if necessary to keep liquid at least 1/2" deep. 3. Approximately 5 min before the cabbage is finished, cook noodles in a separate pot for 5 min only. Noodles will be undercooked. 4. Drain noodles and add, along with pepper, to cabbage mixture. 5.Cook over medium low heat, stirring occasionally, until all the liquid had evaporated and the noodles are al dente - 5-7 minutes. 4.
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside. While noodles are cooking, melt butter in large deep skillet over medium-low heat. Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden. Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally. Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though. Adjust seasoning if necessary and serve hot.
Time 30m Yield 10-12 servings. Number Of Ingredients 10 Steps:
In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes. , Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
In a large skillet over medium-low heat, melt 3 tablespoons margarine. Add cabbage and onions. Cover and cook, stirring occasionally, until tender and browned. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir cooked pasta into cabbage and add remaining margarine. Stir in cottage cheese and sugar; cook until heated through. Season with salt and pepper to taste.
Time 25m Yield 2 servings Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes. In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.
Time 45m Yield 4 Number Of Ingredients 6 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
FOR THE NOODLES. While preparing the cabbage cook noodels according to package directions and when drained, cut crosswise with a knife to get 1-2 inch sized pieces. OR break noodles into pieces before cooking. FOR CABBAGE. Have all ingredients ready before you start cooking the cabbage. Heat oil over medium high heat in a wide pot that will hold cabbage and noodles. Add sugar and let caramelize without stirring until golden to light brown. Immediately add onion and butter and stir until soft, 30-60 seconds. Add vinegar and cook until almost all has cooked off. Add cabbage, caraway and salt. Mix until cabbage has wilted and looks glazed, 2 minutes. Add 1/4 cup water, cover and reduce heat to medium low. Braise cabbage in as little water as possible until desired softness, about 15 minutes. Stir occasionally and add more water if necessary. Cabbage should be rather dry when done. Taste with salt, pepper, and sugar or vinegar. TO ASSEMLE. Mix drained noodles into cabbage. Cover and let flavors blend for 2 minutes. Serve with a sprinkle of freshly ground pepper on top for a nicer look.
Time 25m Number Of Ingredients 5 Steps:
Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot. Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted. Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.
Time 20m Number Of Ingredients 4 Steps:
Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.
