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Cabbage à la Hongroise

2 tsp caraway seeds

1 lb of Savoy cabbage, cored and thickly sliced

1 carrot, cut into narrow batons salt to taste

½ or more cup water

1 cup trofie (squiggly shape pasta) or mini bow-tie pasta

cut-up chives and coarsely ground black pepper (optional)

• In a large skillet, sweat the onions in the oil for about 5 minutes on medium heat.

• Add sliced cabbage, carrots, caraway seeds, salt and water, and mix it well. Cover, bring to a boil and cook on low heat for about 20 minutes. Add more water to prevent from scorching.

• Meanwhile boil pasta in salted water (dry trofie takes about 20 minutes). Reserve some of the cooking liquid.

• Drain and transfer it to the skillet and mix it well. Add the reserved pasta water if it looks dry. Drizzle some good olive oil, if desired. Sprinkle with chives and black pepper.

Serves two.

A filling entré, accompanied by pickles.


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