Hungarian-Style Noodles with Cabbage and Poppy Seeds
The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage. For a complete, easy meal, serve with a simple bean dish and a salad of mixed greens, tomatoes, peppers, and carrots. Photos by Rachael Braun.
- 2 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 1 small green or ½ medium savoy cabbage, cut into long, thin shreds
- ¼ cup dry white wine
- 10 to 12 ounces flat (egg-free) noodles such as spelt ribbons or rombi
- 1 tablespoon vegan buttery spread, such as Earth Balance
- 1 tablespoon poppy seeds, more or less as desired
- Salt and lots of freshly ground pepper to taste
- Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
- Add the cabbage and wine, then cover and cook, stirring occasionally, until the cabbage is limp just beginning to brown lightly, about 10 to 12 minutes.
- Meanwhile, cook the noodles in plenty of rapidly simmering water until just tender. Drain and transfer to a large serving container, then stir in the Earth Balance.
- Add the cabbage mixture and poppy seeds to the noodles and toss gently but thoroughly. Season to taste with salt and lots of pepper, and serve at once.
Per serving: 291 calories; 9.3g fat; 46.5mg sodium; 43.9g carbs; 3.5g fiber; 8.8g protein