Hungarian Sauteed Cabbage, Brown Butter And Noodles

photo taken by Lauren Fan, on July 24, 2007, CC licensing

I swapped out the oil for brown butter in this recipe given to me by my friend, Agnes Peresztegi, a Hungarian lawyer active in Holocaust-looted art recovery claims. It makes a delicious accompaniment to fish. But it's also satisfying as an easy main dish in a light meal or when dinner will include other courses.
To substitute for the pasta traditionally used, I break packaged egg noodles into rough squares.

  • 2 pounds green cabbage, trimmed, cored, and shredded
  • kosher salt
  • about 6 tablespoons brown butter (see recipe on Centropa website
  • 1 large onion, chopped (optional)
  • granulated sugar
  • 1 pound egg pasta, preferably 1 or 2-inches square (see note above)
  • freshly ground pepper and/or confectioners' sugar

Put the cabbage in a colander and sprinkle liberally with salt. Let stand for 30 minutes, then squeeze out as much liquid as possible from the cabbage.
Heat 4 tablespoons brown butter in a large heavy skillet. Add the onion, if using, and sauté until softened. Add the cabbage and sauté, stirring frequently. When cabbage is nearly tender, add a little sugar (1 to 2 teaspoons, or to taste), and continue cooking until completely tender and lightly browned.
Meanwhile, cook the noodles in boiling salted water until tender. Drain and toss to coat with 1 to 2 tablespoons brown butter. Stir in the sauteed cabbage and combine well. Taste for salt.
Before serving, sprinkle with fresh pepper or dust lightly with confectioners' sugar or season with both.

Yield: 6-8 servings as a side dish; 4 servings as a main course

Sephardic or Askhenazi