Ingredients

How to make it

  • Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels.
  • Heat oil in 12-inch skillet; add sugar and heat until sugar browns. Add onions; cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.
  • Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately.
  • Yield: 8 to 10 servings.
  • Source: "Foods From Eastern Europe Add Variety to Purim Menus" Judy Zeidler ST. LOUIS POST DISPATCH (on-line editon), 3/5/90

Reviews & Comments 6

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  • taralligirl 6 years ago
    Sounds soo good!
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    " It was excellent "
    annieamie ate it and said...
    I'm adding this to my "favorites" as well! I love Hungarian food and will try your recipe this week! Thank you so much for sharing!
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    " It was excellent "
    mystic_river1 ate it and said...
    another 5 to my fav chef!
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  • chef2 7 years ago
    THANK YOU ITS REALLY IS GOOD AND SO COMFORTING
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  • mellian 7 years ago
    This sounds delicious!
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  • thepiggs 7 years ago
    Thanks for the recipe. This just goes to show that food doesn't have to be fancy to be good. I just don't see how you can be what I call peasant food.
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