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Egg Noodles with Beef, Cabbage and Caraway
The Hungarian dish called káposztás tészta inspired this recipe. We added beef to what usually is a simple mix of cabbage and onions to create a hearty, satisfying meal in a bowl. For fresh color and flavor, we recommend finishing the noodles with at least one of the optional herb garnishes. And a dollop of sour cream to add a little creaminess doesn’t hurt, either.
4-6
Servings
30 minutes
Ingredients
-
Kosher salt and ground black pepper
-
12
ounces egg noodles
Pardon the interruption
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October 20, 2022
Good winter supper
Delicious and fast. Sour cream brought it all together. I cooked the cabbage in two batches to ensure even browning. Will make again.
Michael - good observation. We do mean 80% ground beef (i.e., 20% fat). Admittedly, that does not sound - nor is it - particularly lean, but we use this terminology to align with what you'll see on packaging at most grocery stores: the beef industry frequently uses the phrase "80% lean ground beef" on packaging. - April D.
Question for staff- typically recipes call for soaking the cabbage in water before cooking but is not here- why?
Hi Maureen -
Some people soak cabbage when using it whole to rid it of dirt and worms (especially if you've procured it from your own garden). Since we are thinly slicing the cabbage there is not need to do this. Some recipes for slaw or kimchee may call for salting the cabbage to remove excess moisture and slightly soften the cabbage, but that's not necessary here since we are going to cook the cabbage.
Best,
The Milk Street Team
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Easy and filling for teenagers!