Hungariannoodleswithvegetariansausage Recipes

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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

CABBAGE AND NOODLES - HUNGARIAN HALUSKI



Cabbage and Noodles - Hungarian Haluski image

Sauteed cabbage and egg noodles are a perfect pairing in this tasty side dish or meatless main dish. Once all the ingredients are combined in the skillet, it's ready to serve but for even more flavor, cover and bake in the oven for an additional 25 minutes to help all the flavors meld into the pasta for an even more flavorful bite.

Provided by Sally Humeniuk

Time 30m

Number Of Ingredients 13

2 tablespoons olive oil, (divided, plus more during saute')
2 tablespoons butter, (divided)
4-6 ounces mushrooms, (white or cremini, sliced)
1 large onion, (diced or sliced thin)
2 cloves garlic, (smashed and rough chopped)
½ head green cabbage, (sliced into 1/2" slices (more if desired))
½ teaspoon garlic powder
½ teaspoon onion powder
8 ounces egg noodles, (I used homemade style. Gluten free linguine is excellent too)
1 teaspoon salt, (plus more during serving if needed)
¼ teaspoon black pepper, (more if desired)
½ cup peas, frozen or fresh
2 tablespoons flat leaf parsley, (minced)

Steps:

  • Heat water in a large pot and cook the pasta according to directions. See recipe note #1 regarding different pasta choices. The pasta should cook while you prepare the other ingredients in next step. But watch the timing on the pasta if using gluten-free noodles as they'll be done before you're ready to add them into the cabbage mixture. NOTE: Save about one cup of your pasta water when you drain the noodles!
  • In a large skillet, heat one tablespoon olive oil over medium high heat. Add sliced mushrooms and saute' until golden, about 5 minutes. If needed, add ½ tablespoon butter to help with browning. Add onions and cook, stirring occasionally, until onions are soft, about 3 minutes. Add chopped garlic and cook until fragrant, 30 seconds.
  • Start with half of the cabbage and stir into the mushroom, onion mixture. Add one tablespoon of the butter and cook until the cabbage begins to brown. See recipe note #2 if wanting to add less oil. Add remaining cabbage and additional tablespoon butter. Add the granulated garlic and onion at this time and continue to cook, stirring until the cabbage has softened and browned around the edges.
  • Once the noodles are al dente and drained (remember to save some of that pasta water), add the noodles a little at a time until you are happy with the ratio of noodles to cabbage. Add 1 teaspoon salt and ¼ teaspoon black pepper, less if desired, taste and add more if needed. Add the peas and stir to combine. If you want the dish to be a little "creamy", add some of the pasta water, about ¼ cup at a time until desired wetness is achieved.
  • At this point, the recipe is delicious and may be served right out of the skillet. The cabbage and noodles are tasty for sure but to infuse even more flavor, place the mixture into a buttered large casserole dish or roasting pan, add up to ½ cup of the pasta water, cover with aluminum foil and bake in a preheated 300F degree oven for 10 minutes, remove the foil and continue to bake 15 minutes more. Baking in the oven helps to tenderize the noodles and cabbage a little more and infuses the onion and garlic flavors into the noodles. I highly recommend the baking step.
  • Just before serving, whether you serve from the skillet or after baking in the oven, drizzle extra olive oil over the dish and sprinkle with the parsley just before serving. See recipe note # 4 regarding leftovers.

Nutrition Facts : Calories 266 kcal, Carbohydrate 36 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 446 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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 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

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