Caputosh Testa Recipes

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HUNGARIAN CABBAGE NOODLES WITH CARAMELIZED CABBAGE AND ONIONS - KáPOSZTáS TéSZTA



Hungarian Cabbage Noodles with Caramelized Cabbage and Onions - Káposztás Tészta image

Provided by Kelly

Number Of Ingredients 7

3 cups all purpose flour
6 large eggs
1 teaspoon salt
1 small head of cabbage, about 3 pounds.
1 to 2 pounds onion (see note)
1 3/4 sticks butter
Salt and pepper

Steps:

  • In a stand mixer fitted with a dough hook, combine the flour, eggs, and salt.
  • Knead by machine for 10 minutes until a smooth dough is formed. It should not be sticky or too dry.
  • Add a small amount of flour or water as necessary to form a smooth dough.
  • Remove dough from machine and knead several times on the counter.
  • Cover the dough in plastic and let rest for 20 minutes.
  • Divide the dough into 4 equal pieces.
  • Roll out each piece on a floured surface, dusting the dough generously with flour, into a circle approximately 12 inches in diameter and about 1/16 of an inch thick.
  • Let the rolled out dough rest on a floured surface for several hours until it is dry but still pliable.
  • When the dough has dried, stack the circles of dough on top of each other and cut into 1 inch squares.
  • When the cabbage and onions are finished, cook the pasta squares in boiling, salted water until tender but still al dente, about 10 minutes.
  • Drain the pasta squares, reserving some of the cooking liquid. Combine with the cabbage and onion mixture, adding a little reserved pasta water if necessary.
  • Add salt and pepper to taste.
  • Combine thoroughly and serve.
  • Slice the cabbage in half.
  • Cut each half of cabbage into three wedges.
  • Remove the core.
  • Thinly slice the cabbage.
  • Melt 1 stick of butter in a large pan.
  • Add the cabbage and 1 teaspoon salt.
  • Cook, covered, on high for a few minutes. Then reduce the heat to medium low and cook, stirring often, until cabbage is golden brown.
  • Cut the onions in half and thinly slice.
  • Melt 6 Tablespoons of butter in a large pan.
  • Add the onions.
  • Cook, covered, on high for a few minutes. Then reduce the heat to medium low and cook, stirring often, until onions are golden brown.
  • Combine the carmelized cabbage and onions. Add cooked drained pasta and combine. Add a ladle or two of the pasta water to thin the cabbage and onions and help them adhere to the pasta.
  • Add salt and pepper to taste.

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