Dairy-Free Polish Cabbage Noodles (Kluski z Kapustą)

Ingredients

• about 450 g Egg Noodles
• 1 medium head Cabbage
• 1 large Onion
• 3 tablespoons Sunflower Oil
• 0.5 cup Dried Mushrooms
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of Egg Noodles and cook for 7 to 9 minutes, or until they are tender when bitten, but still firm. Drain the noodles thoroughly in a colander and set them aside.
2. 2Place the 0.5 cup Dried Mushrooms in a heatproof bowl and pour enough hot water over them to completely submerge them. Let the mushrooms soak for 20 minutes until softened, then drain them and chop them into 0.635 cm pieces.
3. 3While the mushrooms soak, shred the 1 medium head of Cabbage into thin strips and dice the 1 large Onion into 0.635 cm pieces.
4. 4Heat the 3 tablespoons of Sunflower Oil in a large 30.48 cm skillet or a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced 1 large Onion and cook for 5 minutes, stirring frequently, until the onion pieces are soft and translucent.
5. 5Add the shredded 1 medium head of Cabbage and the chopped 0.5 cup Dried Mushrooms to the skillet. Continue to cook over medium heat (176.7°C / 175°C) for 20 to 25 minutes, stirring occasionally, until the cabbage is tender and has started to turn a light golden brown.
6. 6Stir the cooked about 450 g of Egg Noodles into the skillet with the cabbage mixture. Add the 1 teaspoon of Salt and the 0.5 teaspoon of Black Pepper, then cook for another 5 minutes over medium heat (176.7°C / 175°C), stirring gently, to allow the flavors to combine.
7. 7Serve the Dairy-Free Polish Cabbage Noodles hot.

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