Hungarian Cabbage and Noodles (Haluski)

Step 1

Remove the outer leaves of the cabbage, quarter it, and remove the core. Slice the quarters into strips, about 50 mm/ 1/4 inch. If the quarters are very large, you could halve them crosswise in the middle before slicing, so that the strips are not excessively long.

Step 2

Chop the onion finely.

Step 3

Melt 1 tablespoon butter in a large thick-bottomed pot or Dutch oven. Cook the onion for a few minutes until translucent.

Step 4

Add the cabbage and stir well. If the cabbage doesn't fit in the pot from the beginning, place only half of it into the pot and stir for a few minutes until it loses volume. You can then add the rest of the cabbage.

Step 5

Add sweet paprika powder and thyme or savory, stir well and add a little water, only about 150 ml/ 5 fl.oz/ a bit more than ½ cup. Cover tightly and cook on low heat for about 20-30 minutes or until the cabbage is done to your liking. Stir every 5-6 minutes or so. When the cabbage is done, adjust the taste with salt, pepper, sugar, and vinegar.

Step 6

In the meantime bring a large pot of water to a boil. Add salt generously and cook the pasta according to the packet's instructions. Drain the noodles and keep about 125 ml/ ½ cup of the cooking liquid.

Step 7

Add the noodles and the remaining butter to the cabbage pot and stir well. Add a little of the reserved pasta water if the dish appears to be too dry.

Step 8

Sprinkle with chopped dill and serve with a generous dollop of sour cream or smetana.