How To make Noodles & Cabbage
1/2 c Unsalted butter
- cut into small pieces 8 lg Fresh sage leaves; -=OR=-
1 ts -Dried Sage
1 lg Garlic clove; sliced
Salt 1/2 lb Potatoes; peeled
-cut into 1/2-in cubes 3 lg Leeks; white parts only,
- quartered and sliced - 3/8-in thick 2 Garlic cloves; minced
1/2 ts Red pepper flakes
1 1/2 lb Savoy cabbage; quartered
- cut into 1/2-in slices 1/2 c Grated Parmesan cheese
- (fresh) 1 lb Fettuccine
1/2 lb Soft cheese; such as
-Taleggio, Bel Paese -or Fresh Mozzarella, sliced SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2 teaspoon dried, and the sliced garlic. When garlic is golden brown,
remove it, but continue to cook butter until light amber with a distinctly nutty aroma. Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth. Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and potatoes. Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being
done. Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta. Chop or crumble remaining sage leaves. Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes. Cook over medium-low heat until leeks are soft. Add cabbage, 1 teaspoon salt and a little water. It might be necessary to add cabbage in stages, letting some of it cook down before adding rest. Cover pan and simmer until cabbage is cooked. Add Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong. Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat. Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes. Season to taste with salt and pepper. Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese. Shake casserole so that vegetables and cheese can slip in among noodles. Add rest of pasta and cheese and finish with layer of cabbage. At this point, dish can be refrigerated until ready to bake. Bake at 425F about 20 minutes or until hot throughout and cheese is melted. If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through. Serve from baking dish. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
How To make Noodles & Cabbage's Videos
How to make Haluski (Fried Cabbage, Bacon, Kielbasa, Onions & Egg Noodles)
Haluski is a Polish cabbage and noodle dish. Smokey bacon and Kielbasa sauteed with cabbage, onions & garlic and then tossed with egg noodles! This is peasant comfort food at it's best!!
Ingredients
1 cup chopped onion
One Polish kielbasa or smoked sausage
1 pound of shredded cabbage
Half pound bacon
Two large cloves minced garlic
1 pound large egg noodle pasta
1/2 cup chicken broth
4 tablespoons of butter
Salt and pepper to taste
INSTANT NOODLES WITH CABBAGE | Quik and Easy to Make Instant Noodles with Cabbage
#InstantNoodlesWithCabbage #CookingChannels #CookingTips #Quick&EasyToFollowRecipe
Refika’s Cabbage Pasta aka Cabbage Noodles ???? GUILT FREE, Amazing Taste, Easy, LOW CALORIES ⭐
Today I would like to cook for you a guilt and gluten-free pasta made from cabbage! The beautiful cabbage will be like tagliatelle and will be combined with a gorgeous tomato sauce along with delicious minced meat. It's a recipe I've developed and make whenever I want to lose weight or do a carbohydrate-free diet.
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Difficulty: Easy
Prep time: 15 minutes
Cooking time: 10 minutes
200 gr minced meat
1 large onion, diced
Salt
1 tablespoon butter
Grated nutmeg
2 cloves garlic, sliced
1/2 tablespoon butter
1 tablespoon olive oil
200 ml tomato puree
250 ml tomato juice
2 pinches sugar
1 tablespoon vinegar
8 tablespoons beef stock
1 teaspoon oregano
Salt & black pepper
500 gr white cabbage, cut into strips
2 tablespoons olive oil
1 clove garlic, sliced
Parsley, chopped
Parmesan, grated
Black pepper
• Heat a large frying pan on high heat.
• Add the minced meat to the pan and spread with a wooden spoon. But do not stir all the time. Let one side to brown, then stir again. You can also use pork, veal, or lamb.
• Add the onion, turn the heat to low and continue sautéing.
• Stir time to time for about 15 minutes. Minced meat will get perfectly brown, and onions will almost disappear in the pan.
• While cooking, add butter and salt to your taste.
• When cooked, add black pepper, and grate the nutmeg.
• Meanwhile, heat a wok pan, add the olive oil, and sauté the cabbage.
• While sautéing the cabbage, the heat should be high and pan should be large to have crunchiness.
• Add the garlic to increase the taste and continue to sauté.
• Cook the cabbage for around 5 minutes on high heat until they get a brown crisp.
• When cabbage comes to al dente stage take out to a plate.
• To the same pan add butter, garlic, and olive oil.
• Add the tomato puree and juice.
• To reduce the acidity, add sugar and vinegar.
• Add brown stock then season with oregano, salt, black pepper and simmer a bit.
• Pour some sauce to the minced meat and cook a little. If minced meat sticks to the pan, scrub the bottom with a spatula so you won’t waste any amazing flavour.
• Combine the cabbage with minced meat and transfer to the plate.
• Garnish with parsley, grate some parmesan, sprinkle some black pepper and it’s ready to eat.
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Homemade cold noodles /Beijing recipe #Nicesy's Kusina
Zero Skills Required! Stir Fried Cabbage & Glass Noodles with Eggs 鸡蛋炒白菜冬粉 Chinese Stir Fry Recipe
This stir-fried cabbage and glass noodles (tang hoon or bean vermicelli) with eggs dish is a simple Chinese vegetable stir fry. We planned to serve this with rice, but we ended up eating it on its own. This dish only takes about less than seven minutes to cook. We recommend that you prepare all of your ingredients ahead of time so that you don't have to scramble for them while cooking.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Stir Fried Cabbage & Glass Noodles with Eggs 鸡蛋炒白菜冬粉 Chinese Stir Fry Recipe
Ingredients:
Serves 4 pax
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3 beaten eggs
3 cloves chopped garlic
200g (7.05 oz) round cabbage (cut into strips)
1.5 tablespoons black bean paste (we added in two batches in the video but you can add all at once)
1 tablespoon oyster sauce
150ml (5.07 fl oz) water
0.5 teaspoon sugar
50g (1.76 oz) glass noodles
A few dashes white pepper
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Black bean sauce (limited option in USA but if you're in Singapore, go for Tiger brand Salted Black Soya Beans)
Oyster sauce
Glass noodles
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If you like this recipe, you might like these too:
Easiest Way to Stir Fry Chinese Mixed Vegetables | Chap Chye 快炒什锦菜 Stir Fry Vegetables Recipe
Easiest Chinese Chicken & Vegetable Stir Fry Recipe 滑鸡炒蔬菜 Chinese Veggies w/ Chicken
Two Easy Ways to Stir Fry Vegetables in Chinese Style 炒芥兰 Chinese Broccoli / Kai Lan
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Fried Cabbage with Noodles & Bacon
Cabbage and noodles sounds like an unlikely winner, but this dish knocks out absolutely everyone who tries it! (I think the added bacon and parmesan might have a small hand in this...)
This recipe is exclusive to the RecipeTin Eats Dinner cookbook!
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