Name: Hungarian Cabbage Noodles
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Ingredients: 6.5 oz/180 g pasta of your choice (I like using lasagne sheets); 2-3 tbsp vegan butter; 1 onion, diced; 1.1 lbs/500 g shredded cabbage (one small head); 1 tsp paprika powder; 2 cloves of garlic, minced (optional); salt, pepper; vegan sour cream; parsley

Ingredients

Units Scale

6.5 oz/180 g pasta of your choice (I like using lasagne sheets)

For the cabbage

2-3 tbsp vegan butter
1 onion, diced
1.1 lbs/500 g shredded cabbage (one small head)
1 tsp paprika powder
2 cloves of garlic, minced (optional)
salt, pepper

To serve

vegan sour cream
parsley

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Instructions

Shred cabbage and dice onion. Heat up a large pan over medium-low heat. Add cabbage and onion, and cook for an hour, stirring occasionally, until cabbage is very soft and creamy. Keep an eye on it, and add a little extra water, vegetable broth or white wine, if needed.
Meanwhile prepare noodles according to package instructions. Drain, reserving some of the cooking liquid.
Season your cabbage sauce with paprika powder, garlic, salt, and pepper. Add cooked noodles and mix well. Add some of the pasta cooking water to reach desired consistency.
Serve warm with vegan sour cream and some chopped parsley on top. Enjoy!

Prep Time: 15 minutes
Cook Time: 1 hour