How To make Noodles & Cabbage
1/2 c Unsalted butter
- cut into small pieces 8 lg Fresh sage leaves; -=OR=-
1 ts -Dried Sage
1 lg Garlic clove; sliced
Salt 1/2 lb Potatoes; peeled
-cut into 1/2-in cubes 3 lg Leeks; white parts only,
- quartered and sliced - 3/8-in thick 2 Garlic cloves; minced
1/2 ts Red pepper flakes
1 1/2 lb Savoy cabbage; quartered
- cut into 1/2-in slices 1/2 c Grated Parmesan cheese
- (fresh) 1 lb Fettuccine
1/2 lb Soft cheese; such as
-Taleggio, Bel Paese -or Fresh Mozzarella, sliced SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2 teaspoon dried, and the sliced garlic. When garlic is golden brown,
remove it, but continue to cook butter until light amber with a distinctly nutty aroma. Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth. Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and potatoes. Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being
done. Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta. Chop or crumble remaining sage leaves. Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes. Cook over medium-low heat until leeks are soft. Add cabbage, 1 teaspoon salt and a little water. It might be necessary to add cabbage in stages, letting some of it cook down before adding rest. Cover pan and simmer until cabbage is cooked. Add Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong. Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat. Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes. Season to taste with salt and pepper. Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese. Shake casserole so that vegetables and cheese can slip in among noodles. Add rest of pasta and cheese and finish with layer of cabbage. At this point, dish can be refrigerated until ready to bake. Bake at 425F about 20 minutes or until hot throughout and cheese is melted. If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through. Serve from baking dish. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
How To make Noodles & Cabbage's Videos
haluski cabbage and noodles
Super easy and delicious dish called haluski, it is a polish meal, cabbage and egg noodles! Get the full recipe and more at simplydeliciouskitchen.com
Ingredients you will need…
•12 oz. wide egg noodles’
•8 tablespoons butter
•1 medium yellow onion
•5 garlic cloves
•1 small/medium cabbage head
•salt
•pepper
1.) Start by cooking the egg noodles for 5-7 minutes in salted boiling water, drain and set aside.
2.) While the egg noodles cook you can cut the cabbage. Cut into long strips then cut the strips into short pieces.
3.) Next dice the onion, and clean your garlic.
4.) Place butter into Dutch oven pot, or large sauté pan. Allow to melt, then add in your diced onion, and garlic through a garlic press. sauté until onion is soft about 4-5 minutes.
5.) Next place you cut cabbage into pot, mix so the onion is not burning on the bottom of pot. Add salt, pepper.
6.) Continue to sauté about 10-15 minutes until lightly browned, add in your drained egg noodles, and combine. Taste for salt and your quick 30 minute meal is ready to enjoy.
These 15 Minute CABBAGE Recipes Will Change Your LIFE!
These 15 Minute CABBAGE Recipes Will Change Your LIFE!
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Veg Hakka Noodles/ Restaurant Style Vegetable Noodles
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Ingredients
Oil – 3 tbl spoon
Noodles – 1 pack
Chopped ginger – 1 teaspoon
Chopped garlic – 1 teaspoon
Green chilli – 1
Spring onion – 1 tbl spoon
Cabbage – 1 handful
Carrot – 1
Capsicum – Half
Soya sauce – 1 tbl spoon
Tomato ketchup – 2 tbl spoon
Red chilli sauce – 2 tbl spoon
Vinegar – 1 tbl spoon
Pepper – ¾ teaspoon
Salt
Easy Polish Haluski Recipe
Polish Haluski, noodles and cabbage, is the easy comfort food you need in your dinner rotation. Make with bacon or without, this is food for the soul.
-----------------------------------------FULL RECIPE BELOW----------------------------------------
8 ounces medium egg noodles
▢ 3 sliced bacon, chopped
▢ 3 tablespoons salted butter
▢ 1 1/2 cup sliced onion
▢ 1 head cabbage, cored and sliced thinly
▢ 1/2 tsp kosher salt
▢ 1/2 tsp fresh ground pepper
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
Heat a large, deep skillet over medium high heat. Add the bacon to the pan and cook until crispy. Transfer the bacon to a plate with a slotted spoon and set aside.
Add the onions and cabbage to the skillet cooking until wilted, approximately 8-10 minutes, stirring occasionally.
Add the noodles and bacon to the cabbage tossing to combine. Stir in 2 tablespoons butter and season with salt and pepper.
Serve immediately.
Print the recipe:
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Spicy Cabbage Noodle Soup | This Savory Vegan
This Spicy Cabbage Noodle Soup is great for a light lunch or dinner - made with a simple miso broth, soba noodles & green cabbage!
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INSTANT NOODLES WITH CABBAGE | Quik and Easy to Make Instant Noodles with Cabbage
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