Cabbage and noodles

I had half a head of cabbage in the fridge. That was the starting point for tonight's delicious dinner. I decided to try cabbage and noodles from Moosewood Restaurant New Classic. Short ingredient list, few steps... oh, wait. Cook time: "at least 1 hour." Since I don't even start dinner until Nick gets home from work (so it will be hot for him, but mostly so he can entertain Bella), that might be a problem. So, I checked an old favorite, Ina Garten's sauteed cabbage (Barefoot Contessa Parties!). I remembered correctly-- saute for 15-20 minutes. That's more like it. So, I combined the recipes. And it turned out great. Now, mind you, I haven't had the slow cooked 1 hour version, but Nick and I were both impressed with the quick version. The optional sour cream makes it stroganoff-esque, but it's also delicious without the extra dairy.

Notes and recipes:

Since this is a new recipe and-- believe it or not-- I've never cooked with paprika, I did measure the paprika. Since I was not making a full recipe, I reduced the amount to 1 T. I used 3 T of butter (what was left of a stick).

Cabbage and noodles serves 4 total time: at least 1 hour

2 c thinly sliced onions

1/4 c unsalted butter

1 1/2 T paprika

8 c finely shredded cabbage (about 1 1/2 lbs)

2 ts salt

12 oz fine or medium-wide egg noodles

freshly ground black pepper to taste

dollop of sour cream (optional)

In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes. Add the paprika and saute for a few seconds more. Stir in the cabbage, add the salt, and continue to cook for 5 more minutes, stirring now and then. Cover tightly and cook on very low heat for 40 to 60 minutes, stirring occasionally, until the cabbage is very soft and brown.

When the cabbage is almost done, cook the noodles in boiling water until al dente. Drain them and toss well with the cabbage mixture. Add a generous amount of pepper and, if you like, top with a dollop of sour cream.

Sauteed cabbage

1 small head of white cabbage, including outer green leaves (2 1/2 pounds)

2 T unsalted butter

1 1/2 ts kosher salt

1/2 ts ground black pepper

fleur de sel to taste (optional)

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.*

Melt the butter in a large saute pan or heavy-bootomed pot over medium-high heat. Add the cabbage, kosher salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Finish with another sprinkling of kosher salt or fleur de sel. Serve hot.

*Be green; compost it.