My entry to the Vegan Cookoff
Since I am half Hungarian I thought I would enter something that is in my genes.
Hungarian Noodles
2 cups thin sliced green cabbage, packed tightly.
1 cup sliced onions- cut in half and sliced thin.
2 cloves pressed or minced or chopped garlic (as you like it).
2 tablespoons oil.
1 teaspoon salt.
1 teaspoon pepper.
2 tablespoons paprika. Hungarian paprika is the best.
2 cups cooked noodles, flat ones are traditional.
Cook noodles until al dente (almost done) and rinsed in cold water.
Sauté cabbage in 1 tablespoon of oil for about 15 minutes.
Sauté onions and garlic, and salt, pepper and paprika in 1 tablespoon oil until onions are translucent.
It is important not to sauté the cabbage and onions together.
When onions are done, add cabbage, stir together, add noodles, stir and heat and serve.
This is a simple dish, yet quite tasty. You can find Hungarian paprika at most health food stores. It has a richer flavor than Spanish paprika.
Hungarian Noodles
2 cups thin sliced green cabbage, packed tightly.
1 cup sliced onions- cut in half and sliced thin.
2 cloves pressed or minced or chopped garlic (as you like it).
2 tablespoons oil.
1 teaspoon salt.
1 teaspoon pepper.
2 tablespoons paprika. Hungarian paprika is the best.
2 cups cooked noodles, flat ones are traditional.
Cook noodles until al dente (almost done) and rinsed in cold water.
Sauté cabbage in 1 tablespoon of oil for about 15 minutes.
Sauté onions and garlic, and salt, pepper and paprika in 1 tablespoon oil until onions are translucent.
It is important not to sauté the cabbage and onions together.
When onions are done, add cabbage, stir together, add noodles, stir and heat and serve.
This is a simple dish, yet quite tasty. You can find Hungarian paprika at most health food stores. It has a richer flavor than Spanish paprika.