Transylvanian Cabbage and Noodles

Transylvanian Cabbage and Noodles
  • 1 pound cabbage, shredded
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • salt and ground black pepper to taste
  • 1/4 pound wide egg noodles
  • 1/2 teaspoon caraway seeds, or to taste (optional)


  1. Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
  2. Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
  3. 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 5 minutes. Drain well.
  4. Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.

05/19/2018
Transylvanian Cabbage and Noodles, recipe PT15M PT1H 5 455 calories

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