Hungarian Noodles With Sausage Recipes

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HUNGARIAN NOODLES



Hungarian Noodles image

This is a recipe my grandmother and mom would make. It can be served as a main dish or is great as a side. This is delicious served with beef stew.

Provided by ClaudiaR

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 9

1 (8 ounce) package fine egg noodles
2 cups cottage cheese
2 cups sour cream
½ cup chopped onions
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 pinch ground paprika

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they are cooked through, but still firm to the bite, about 5 minutes. Drain well.
  • Preheat an oven to 350 degrees F (175 degrees C). Butter a large casserole dish.
  • Mix the noodles, cottage cheese, sour cream, onion, Worcestershire sauce, poppy seeds, and salt together in a large bowl. Spread mixture in the prepared baking dish. Sprinkle Parmesan cheese and paprika on top.
  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 35.1 g, Cholesterol 77.1 mg, Fat 22.6 g, Fiber 1.8 g, Protein 18.1 g, SaturatedFat 12.9 g, Sodium 809.3 mg, Sugar 2.6 g

HUNGARIAN NOODLES AND CABBAGE



Hungarian Noodles and Cabbage image

I think anyone who likes cabbage will like this recipe. It is simple to make, uses everyday ingredients and yet is immensely satisfying.

Provided by Lalaloob

Categories     Onions

Time 1h45m

Yield 9 serving(s)

Number Of Ingredients 7

1 tablespoon salt
4 cups finely shredded cabbage
1 cup finely sliced onion (optional)
4 tablespoons butter
2 teaspoons sugar
1/4 teaspoon pepper
3 cups cooked egg noodles, broad, drained

Steps:

  • Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
  • Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.

HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)



Hungarian Cabbage With Noodles (Káposztás Tészta) image

Egg-rich Hungarian noodles combined with sautéed cabbage and onions are known as kaposztás tészta in Hungary-this recipe is a popular comfort dish.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch     Side Dish     Pasta

Time 50m

Yield 6

Number Of Ingredients 6

1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt, to taste
Freshly ground black pepper, to taste
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

Steps:

  • Gather the ingredients.
  • In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
  • Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

Nutrition Facts : Calories 392 kcal, Carbohydrate 23 g, Cholesterol 103 mg, Fiber 2 g, Protein 4 g, SaturatedFat 20 g, Sodium 346 mg, Sugar 2 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g

HUNGARIAN NOODLES WITH SAUSAGE



Hungarian Noodles with Sausage image

A nice healthy main dish pasta meal that your entire family will enjoy. The original recipe recommended cabbage or Napa cabbage so feel free to use cabbage vs. the spinach. Recipe adapted from Food Network Magazine.

Provided by Daily Inspiration S

Categories     Turkey

Time 35m

Number Of Ingredients 13

kosher salt
8 oz egg noodles
2 Tbsp extra-virgin olive oil
3 sweet italian turkey sausages (about 9 ounces), casings removed
1 small onion, chopped
1 clove garlic, minced
3/4 c chopped roasted red bell peppers
1 Tbsp paprika
1 c low-sodium chicken broth
2 c chopped fresh spinach
1/3 c light sour cream
2 Tbsp chopped fresh parsley
freshly ground black pepper

Steps:

  • 1. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • 2. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring 1 minute. Add the chicken broth, spinach, and 1/2 tsp. salt. Bring to a gentle simmer and cook until the sprinach is tender, about 4 minutes.
  • 3. Reduce heat. Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water, as needed, to loosen. Stir in the parsley and season with salt and pepper.

HUNGARIAN NOODLES WITH VEGETARIAN SAUSAGE



Hungarian Noodles With Vegetarian Sausage image

This is real comfort food for a meatless meal! Accompany this entree with a salad of romaine lettuce, tomato wedges and sliced carrots, plus some crusty whole wheat Italian bread, and you're in heaven!!!

Provided by Sharon123

Categories     Hungarian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
6 -8 vegetarian sausages (MorningStar or Boca are good)
1 large sweet onion, quartered and thinly sliced
1 (16 ounce) package shredded mixed cabbage (or 1 lb. you shred yourself)
3/4 cup vegetable broth
8 ounces wide egg noodles, yolk-free if desired (6 1/2 cups)
2 tablespoons chopped fresh parsley
1 tablespoon poppy seed, as desired
paprika

Steps:

  • Bring large pot of lightly salted water to a boil for noodles.
  • Meanwhile, in large, wide skillet, heat 1 tablespoon oil over medium heat.
  • Add veg.
  • sausage and cook, turning often, until browned on all sides, about 7 minutes.
  • Transfer to plate.
  • In same skillet, heat remaining 2 tablespoons oil over medium heat.
  • Add onion, and cook, stirring often, until golden, about 8 minutes.
  • Stir in cabbage and broth.
  • Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, about 10 to 12 minutes.
  • While cabbage is cooking, add noodles to boiling water.
  • Cook until just tender, about 10 minutes.
  • Cut veg.
  • sausage into 1/2-inch-thick rounds.
  • Drain noodles well.
  • Transfer to large serving dish.
  • Add cooked cabbage, veg.
  • sausage slices, parsley, poppy seeds, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper.
  • Toss gently but thoroughly to combine. Sprinkle with paprika to taste.
  • Serve hot. Enjoy!
  • Enjoy!

Nutrition Facts : Calories 460.4, Fat 20.6, SaturatedFat 3.3, Cholesterol 47.9, Sodium 368.7, Carbohydrate 55.1, Fiber 6.9, Sugar 6.4, Protein 17.3

HUNGARIAN NOODLES WITH SAUSAGE



Hungarian Noodles with Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces egg noodles
2 tablespoons extra-virgin olive oil
3 sweet Italian turkey sausages (about 9 ounces), casings removed
1 onion, chopped
1 clove garlic, minced
3/4 cup chopped roasted red peppers
1 tablespoon paprika
1 cup low-sodium chicken broth
1/2 small head Savoy or green cabbage, sliced 1 inch thick
1/3 cup sour cream
2 tablespoons chopped fresh dill or parsley
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.
  • Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper.

Nutrition Facts : Calories 510 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 700 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 23 grams

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