Instructions:
- Cook noodles: Boil noodles in salted water until just tender. Drain and set aside.
- Caramelize cabbage:
- In a large skillet or pot, melt butter. Add onion and sauté until golden.
- Add shredded cabbage, sprinkle with sugar, and cook slowly over medium heat (20–25 minutes), stirring often, until soft and lightly caramelized. Season well with salt and pepper.
- Combine: Toss cooked noodles into the cabbage mixture. Stir until evenly coated and heated through.
- Serve: Top with more black pepper — Hungarians love it peppery!
- Optional but delicious: sprinkle with crispy bacon bits or serve with a side of smoked sausage.
✨ Tips & Variations:
- For a more rustic Hungarian touch, try it with nokedli (dumpling noodles) instead of egg noodles.
- Some Hungarian families add a dollop of sour cream when serving.
- Leftovers are even tastier the next day after the flavors meld.
Ashley, do you want me to also show you the sweet Hungarian version of káposztás tészta (where cabbage and noodles are lightly sugared instead of savory)? It’s surprisingly popular in Hungary!