Hungarian Cabbage Noodles (Vegan)

Ingredients

• about 450 g Egg Noodles
• 1 medium Cabbage
• 1 medium Onion
• 4 tablespoons Vegan Butter
• 0.5 teaspoon Black Pepper
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Fresh Dill

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

Instructions

1. 1Cook the about 450 g of Egg Noodles in a large pot of boiling water until they are tender, about 8 to 10 minutes. Drain the noodles well and set them aside.
2. 2While the noodles are cooking, prepare the cabbage and onion. Cut the 1 medium Onion into small pieces. Shred the 1 medium Cabbage into thin strips.
3. 3In a large skillet, melt the 4 tablespoons of Vegan Butter over medium heat, around 175°C.
4. 4Add the cut 1 medium Onion to the skillet and cook, stirring often, until the onion pieces are soft and see-through, about 5 minutes. They should not be brown.
5. 5Add the shredded 1 medium Cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender and slightly browned in spots, about 15 minutes. The cabbage should be soft enough to pierce easily with a fork.
6. 6Stir in the 1 teaspoon of Salt, 0.5 teaspoon of Black Pepper, and 1 teaspoon of Sugar. Cook for 1 more minute, stirring constantly, until everything is well mixed.
7. 7Add the drained about 450 g of Egg Noodles to the skillet with the cabbage mixture. Toss everything together gently until the noodles are evenly coated.
8. 8Serve the Hungarian Cabbage Noodles hot, garnished with the 2 tablespoons of Fresh Dill.

Substitutions

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