Cabbage and Noodles
(Haluska)

Fresh Green Cabbage, that most versatile vegetable. Easy to keep for a long time in the bottom of the vegetable drawer or root cellar. Cheap and available all year long.

The farmers would bring in wagons loaded high with heads of green cabbage. They knew that their lives would depend on their putting enough cabbage away for the winter. Large crocks would be filled with shredded cabbage and salt to make sour kraut, and heads would be buried in straw bins in the root cellar.

Hungarians prepare cabbage in more different ways than any other ethnic cuisine. Cabbage can be eaten raw or cooked. Raw, in the various refreshing cold slaws, eaten in summer or winter. It is preserved and pickled with salt as sour kraut and made into many distinctive regional dishes. It is most delicate when sliced and saut?d with butter. The worst thing you can do to it, is boil it.

This dish exemplifies the delicacy of saut?d cabbage. It comes out nutty and buttery.
Regards, June Meyer.

1 stick of butter
1 large onion peeled and cut in strips
1 small head of cabbage OR 1/2 large head of cabbage, cut into strips
1 tsp. salt
1/4 tsp. pepper
1 box or bag of large egg noodles, cooked and drained
1 pint of sour cream

Melt the butter in a large pan or pot, large enough to hold the chopped cabbage.
Saut?the cabbage and the onion in the butter until glossy and tender.
Now add the salt, pepper. Cover and let the cabbage mixture cook over low heat for about 15 minutes.
Add cooked drained egg noodles and mix.
Serve with bowl of sour cream. add salt to taste.

Note: There is a variation that I make often.

1 lb. of cooked ground beef OR 1 lb. of thinly sliced smoked Hungarian sausage. This can be placed on top of the noodles and the cabbage.
Serves 4 to 6.

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