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Posted by Tim Vidra / Thursday, March 17, 2011

Hungarian Cabbage and Noodles
- 1 pound of bacon
- 2 small heads of cabbage or one large head shredded core removed
- 16 ounces of wide egg noodles cooked al dente
- 1 cup of sour cream
- 1T sugar
- Salt, pepper, Hungarian paprika (Hungarian from Szeged) do not make my grandmother roll over.

Grease a 15x12x2 casserole dish pouring in the mixed ingredients above. Bake in a 350 degree oven until hot (20-30 minutes) . Remove from the oven dollop with sour cream and sprinkle with Hungarian Paprika. Return to oven and bake for 10 minutes or until sour cream softens. Serve with fresh crusty bread.
Nice big local heads of cabbage will soon be in the farmers markets. You now have an E.A.T. family recipe. Please let me know what you think! Köszönöm (Thank You)
Serves 6-8
E.A.T. local E.A.T. well
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That sounds fabulous! My in-laws will be here in a few weeks (from England) and I'll have to try this while they're here.
ReplyDeleteGreat can't wait to hear! You can always call it Hungarian "Bangers and Mash"!
ReplyDeleteE.A.T.
Now that I've retired...I'm doing a lot more cooking. This looks like something I can tackle with good effect! I don't want to make your grandmother somersault through the ether, eh? Hungarian paprika, here I come!
ReplyDeleteAwesome and I am sure you will enjoy this! Let me know how you like it!
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