Dairy-Free Túrós Csusza with Cabbage

Instructions

1. 1Bring a large pot of salted water to a rolling boil. Add the about 450 g of dairy-free egg noodles and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain the noodles well and set them aside.
2. 2While the noodles are cooking, prepare the cabbage. Halve the 1 medium head of cabbage, remove the core, and then shred the remaining cabbage thinly. You should have about 6 cups of shredded cabbage.
3. 3Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 0.5 cup of vegan butter to the skillet and let it melt completely.
4. 4Add the 6 cups of shredded cabbage to the melted vegan butter in the skillet. Cook, stirring occasionally, for 15 to 20 minutes, until the cabbage is softened and has developed a deep golden-brown caramelized color. The edges should look slightly crispy.
5. 5Stir in the 2 tablespoons of sugar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the caramelized cabbage. Cook for another 1 minute, stirring constantly, until the sugar is dissolved and fragrant.
6. 6Add the drained about 450 g of cooked egg noodles to the skillet with the caramelized cabbage mixture. Toss everything together gently for 1 to 2 minutes, ensuring the noodles are evenly coated with the cabbage and seasonings.
7. 7Serve the Dairy-Free Túrós Csusza with Cabbage immediately while it is warm.

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