This Hungarian dish is typically served on Fridays during Lent, but is delicious anytime-especially with ham, smoked sausage or pork. And it is not to be missed when fresh cabbage is available from the garden, or local Farmer's Market.
- 1 (16 ounce) package Caseracce (copper cut rolled pasta) or Farfalle (butterfly pasta)
- ½ cup The Olive Scene Butter Olive Oil, divided
- 2 large onions, chopped coarsely
- 2 small heads cabbage
- Sea salt and freshly ground black pepper to taste
- ¼ teaspoon The Olive Scene Kirmizi Aci Biber, or red pepper flakes
- Cut cabbages in half, core,and turn cut side down on a cutting board. Slice the from end to end in four pieces, then into 1” course slices across.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 8-10 minutes. Drain well, do not rinse.
- While pasta is cooking, heat olive oil in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
- Add cabbage into onions and cook until cabbage is softened and onions have begun to caramelize slightly, stirring occasionally, 8-10 more minutes.
- Season with salt and black pepper.
- Add drained pasta into pan with cabbage and onions, and stir gently to incorporate, and the cabbage and noodle flavor has a chance to meld with the pasta.
- Serve immediately, or place in a casserole, cover and refrigerate.
- To reheat: drizzle ¼ cup olive oil over cabbage and noodles, and stir gently. Add 1 tablespoon water, and place in a 300° oven for 15 minutes, until hot.