Hungarian Noodle with Cabbage

Updated: Dec 17, 2019

Noodles are a type of food made from unleavened dough which is rolled flat and cut, or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are also often pan-fried or deep-fried. Noodle dishes can include a sauce or noodles can be put into soup.


1 Fill pot large enough to hold noodles (4 quart or larger) with water, and put on stove to heat. It will boil before you’re ready to put the noodles in; just turn it down too low to keep warm as you proceed with the recipe.

2 Slice bacon into 1-inch pieces and put in Dutch oven or other 4 - 6 quart wide-bottom pot, place over medium heat, and sauté until nicely browned (about 12 - 15 minutes).

3 Meanwhile, peel onion and cut into ¼- to ½-inch dice, peel and mince garlic, and wash, core, and shred cabbage.

4 When bacon is browned, remove with slotted spoon and place on paper towels to drain.

5 Add onion and garlic to the hot bacon fat, salt and pepper to taste, and sauté until the onion is translucent, about 8 minutes.

6 Add the thyme, caraway seeds, and red pepper flakes (if using) to the onions and garlic, stir to incorporate, then add the water and the cabbage. Stir again to combine, turn down heat and cover, and cook until cabbage is soft and cooked through (10 - 12 minutes).

7 Bring the water in the noodle pot back to the boil, add a tablespoon of salt, and add the noodles. Cook until the noodles are soft then drain in a colander.

8 Add the browned bacon and drained noodles to the cabbage mixture, and continue cooking until the cabbage has gone beyond the slightly crunchy stage to totally soft.

9 Add salt and black pepper to taste