Buttery Egg Noodles with Caramelized Cabbage and Onions
My family loves this traditional Hungarian recipe that we adapted from The Family Dinner, a wonderful book about how to connect with your kids at mealtime by Laurie David and Kirstin Uhrenholdt. It’s very simple tasting and humble looking, yet the combination of flavors is soothing and satisfying, plus it’s a great way to make ultra-healthy cabbage and onions palatable to your kids. For a meatier option, saute some pre-cooked sausage with the onions.
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 large yellow onions, halved from top to bottom and thinly sliced
- 1 Tbsp. brown sugar (optional)
- 3/4 tsp. salt
- 16 oz. extra wide egg noodles (use wheat/gluten-free noodles if needed)
- 1 1/2 lbs. white cabbage, cored and thinly sliced
- 1 Tbsp. apple cider vinegar
- 1 tsp. caraway seeds (optional)
- In a large heavy skillet, heat the oil and 1 Tbsp. butter over medium heat. When the butter is bubbling, add the onions, brown sugar (optional) and salt. Sauté them, stirring occasionally, for 15 – 20 minutes until they are soft and golden brown (deep brown is even better if you have time).
- Meanwhile, cook the noodles in salted water according to the package directions. When they are done, drain them and toss them with 1 Tbsp. butter.
- When the onions are browned, add the cabbage to the pan. Cover and sauté it until it wilts, about 5 minutes, stirring occasionally, then remove the cover and continue to cook it for about 5 more minutes until it is very tender.
- Add the vinegar, and cook for 1 more minute, then combine the vegetables with the drained noodles and let everything get hot. (Note: If you have very picky eaters you may want to keep the noodles and vegetables separate and just serve a little of the cabbage onion mixture over their noodles.)
- Add the caraway seeds, if desired, and serve it immediately, seasoning with salt and black pepper to taste, or refrigerate it for up to 3 days before serving.
Slow Cooker Directions:
- You will need a 5L or larger slow cooker for this recipe. Combine all ingredients except the noodles and caraway seeds in the slow cooker. Stir well, and cook on low for 4 - 6 hours or on high for 3 hours. Top with the caraway seeds, if desired, and serve over cooked noodles. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Halve and slice the onions, cook the noodles and store tossed with a little oil to prevent sticking, core and slice the cabbage, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Top the finished dish with a sprinkle of Parmesan cheese, a few grinds of black pepper, and/or a drizzle of balsamic vinegar. Tip: Caraway seeds are a good source of fiber and minerals like iron, copper and calcium. They have an anise-like (like black licorice) flavor and are a good addition to savory foods including soups and sauerkraut. They also add a nice flavor and aroma to breads and cakes. Nutritional Information Per Serving (% based upon daily values):Calories 296, Total Fat: 7g, 11.5%; Saturated Fat: 3g, 14%; Cholesterol: 55mg, 18.5%; Sodium: 247mg, 11%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 4g, 17%; Sugar: 6g; Protein: 10g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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