Hungarian Nut Crescents
INGREDIENTS:
2 c Cabbage, green; sliced
2 tb Corn oil
1 c Onions; sliced & halved
2 ts Garlic; minced
3/4 ts Sea salt
3/4 ts Black pepper
1 1/2 tb Paprika; preferably
-Hungarian
2 c Noodles; cooked of your
-choice - whole wheat, udon,
-jerusalem artichoke or
-other type
Parsley, fresh;chopped
2 c Cabbage, green; sliced
2 tb Corn oil
1 c Onions; sliced & halved
2 ts Garlic; minced
3/4 ts Sea salt
3/4 ts Black pepper
1 1/2 tb Paprika; preferably
-Hungarian
2 c Noodles; cooked of your
-choice - whole wheat, udon,
-jerusalem artichoke or
-other type
Parsley, fresh;chopped
The combination of cabbage & noodles pleases the palate. In preparing this dish, I recommend sauteeing the cabbage & onions, separately. This method brings out the flavor of each food.
Saute the cabbage in 1 tbsp of corn oil about 15 minutes. Set aside. In a separate pan, saute onions and garlic, along with the salt, pepper and paprika in the remaining corn oil. Cook until the onions are translucent . Stir the onions and cabbage together. Add the cooked noodles and reheat. Serve hot, garnished with parsley.
SERVES:4-6 SOURCE: _Friendly Food_ by Brother Ron Pickarski
Saute the cabbage in 1 tbsp of corn oil about 15 minutes. Set aside. In a separate pan, saute onions and garlic, along with the salt, pepper and paprika in the remaining corn oil. Cook until the onions are translucent . Stir the onions and cabbage together. Add the cooked noodles and reheat. Serve hot, garnished with parsley.
SERVES:4-6 SOURCE: _Friendly Food_ by Brother Ron Pickarski