Cookbook author Rozanne Gold says Hungarian Cabbage and Noodles was her favorite comfort dish when she was growing up. Her Hungarian mother made the concoction. She has never found a better ...

Add the cabbage and onion and sauté until the cabbage is limp and tender, about 10 minutes. 2. Cook the noodles in boiling water until tender. Drain well. 3. Add the noodles to the cabbage and ...

¾ pound green cabbage (½ medium), quartered, cored and cut in ¾-inch dice (about 4 ½ cups) ...

Add half the cabbage, season with 1/4 teaspoon salt and cook, tossing frequently, until golden brown, 5 to 8 minutes. Repeat with the remaining oil and cabbage.

Shred the cabbage leaves that are too small to stuff or haven't been used and add them to the pot. Add the prunes, raisins and lemon juice. 6. Cook over low heat, covered, for 1½ hours.

Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 ...

I ordered a combo — Hungarian Cottage Cheese and Noodles with Breaded Pork Chops ($15.99) — and was upset I couldn’t eat more because it was that good.

Method 1. For the cabbage, heat the oil in a wok and add the garlic, then the cabbage and carrot and toss until coated in the oil. Add the salt, oyster sauce and shao hsing wine and toss to combine.

Ingredients 100g glass (bean thread) noodles 3 tbsp light soy sauce 1 tbsp malt vinegar 1 tbsp brown sugar ½ tsp sesame oil 2 tbsp peanut oil 5cm x 2cm knob (20g) ginger, finely sliced 6 fresh ...