Káposztás Tészta (Cabbage and Noodles)

Egg noodles stir-fried with caramelized shredded cabbage.

Egg noodles stir-fried with caramelized shredded cabbage.

(Pronunciation: “Kah-poe-stash Tay-stah”)

Another simple dish from my favourite country! This dish involves caramelizing shredded cabbage with sugar and oil, and stirring it in with traditionally square-shaped egg noodles! (◕‿◕✿)

I actually cracked the science behind the measurements to get a perfect flavour to this dish. Yes, you’re going to want the exact amount of oil and sugar per person. You’ll also want twice the weight of cabbage to dry egg noodles. If you’re making the noodles homemade, which you totally should try at some point, just trust your instinct because you are clearly an excellent chef. That’s totally not my way of saying “I’m too lazy to give you exact measurements for homemade noodles!”

And to prove it: 75g dry egg noodles is roughly 210g in weight when cooked. And assuming you are using 1 egg per 1/2 cup of flour, 1/2 a cup of flour basically yields 75g of dry egg noodles meaning if you are making the noodles homemade, 1 egg and half a cup of flour per person is the way to go, giving you about 290 calories per serving of noodles. See? I’m not lazy. ⊂(◉‿◉)つ

And if you are worried about calories, this dish isn’t particularly heavy at all; 465 calories per serving. Of course, adding more sugar or taking on a larger serving of noodles isn’t out of the question. (´・ω・`)

Ingredients per serving
75g egg uncooked egg noodles*
150g cabbage (roughly 2 cups shredded)**
2&1/2 tsp granulated sugar
1 tbsp peanut oil***
salt/pepper to taste

1. Add your noodles to a pot of boiling water with a pinch of salt.
2. Caramelize your sugar in the oil on medium heat in a skillet or saucepan until it turns brown. This will take awhile; be patient.
3. Add your shredded cabbage, season genorously with salt and pepper, and cook on medium heat stirring constantly until the cabbage wilts and develops a nice brownish-reddish colour.
4. Drain your fully cooked noodles whenever they’re done, DO NOT RINSE. Then immediately add them to your skillet with the cabbage and toast the noodles until they’re palatable, which is really up to you.
5. Adjust seasoning and serve. Feel free to sprinkle on some more black pepper, or sugar. (´・ω・`)

*No, the noodles don’t have to be square-shaped. Any brand of dry noodles labelled “egg noodles” will do, but do your best to avoid brands with ingredients other than “wheat, eggs”. Yeah, none of that “XANYTHHNY GUM, GUAR GUM, MONO-HYDROCHRLOIC-ACIDDD” shit. Get real food.
**Any sort of cabbage will do. I used Taiwanese cabbage just because it was what we had at the time, but it really doesn’t matter. The only thing you should worry about is how you are going to shred it. For this, I like to use a food processor, since grating takes too long + the leaves keep falling apart causing me stress and shortening my life expectancy.
***Neutral-tasting oil for this, only. No olive oil, no lard, no butter, and no coconut oil. AND ESPECIALLY NO CANOLA OIL. Peanut oil is your best bet. We want neutral-oil because we don’t want to mix any funny flavours with our sugar.

(kaposztas, teszta, kaposztash, kapostash, testa)


About Chef Treble

Feed me weird things.

Posted on November 3, 2015, in Grain & Starch, Hungarian, Lunch and Dinner, Vegetarian and tagged , , , . Bookmark the permalink. Leave a comment.

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