Cabbage and Noodles

from Moosewood Restaurant New Classics by the Moosewood Collective

Cabbage and Noodles

2 cups thinly sliced onions
1/4 cup unsalted butter
1 ½ Tbs paprika
8 cups finely shredded cabbage (about 1 ½ lbs)
2 tsp salt
12 oz egg noodles
freshly ground black pepper
dollop of sour cream (optional)

In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes. Add the paprika and saute for a few seconds more. Stir in the cabbage, add the salt, and cook for 5 more minutes, stirring now and then. Cover tightly and cook on very low heat for 40 to 60 minutes, stirring occasionally, until the cabbage is very soft and brown.

When the cabbage is almost done, cook the noodles in boiling water until al dente. Drain them and toss well with cabbage mixture. Add a generous amount of pepper and, if desired, top with a dollop of sour cream.

Note: the book suggests serving it with homemade applesauce and rye bread for a warming winter meal.

Note: We typically make two-thirds of the recipe.