Transylvanian Cabbage and Noodles

That’s comfort food for me. I think it’s very similar to the Hungarian cabbage and noodles.

Step: 1

Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.

Step: 2

Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.

Step: 3

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.

Step: 4

Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.

Per Serving: 179 calories; protein 5.8g; carbohydrates 29.5g; fat 4.8g; cholesterol 23.8mg; sodium 608.9mg.

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