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 Herbes de Provence, 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.