Dairy-Free Polish Cabbage Noodles (Kluski z Kapustą)

Ingredients

• 1 pound 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

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 1 pound 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 1/4-inch pieces.
3. 3While the mushrooms soak, shred the 1 medium head of Cabbage into thin strips and dice the 1 large Onion into 1/4-inch pieces.
4. 4Heat the 3 tablespoons of Sunflower Oil in a large 12-inch skillet or a large, heavy-bottomed pot over medium heat (350°F / 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 (350°F / 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 1 pound 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 (350°F / 175°C), stirring gently, to allow the flavors to combine.
7. 7Serve the Dairy-Free Polish Cabbage Noodles hot.

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