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, accompany each serving with a couple of links of sautéed vegan sausages and a salad of mixed greens, tomatoes, peppers, and carrots.
- 2 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 1 small green or 1/2 medium savoy cabbage, cut into long, thin shreds
(or use one 16-ounce bag precut coleslaw cabbage as a shortcut)
- 1/4 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 margarine.
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.