My American family was astounded when I shared with them that we were going to eat noodles with cabbage and sugar for dinner. Everyone looked vaguely horrified and slightly green. Fast forward to the end of the meal, and these very same people were requesting that we add this food to our weekly rotation. I reminded them that we do not have a weekly rotation, as they ask every second meal I cook to be added to a weekly rotation...and we are at about 800 recipes on the "meant to be served weekly" list.
Ingredients
half a head of cabbage
0.5 tbsp salt
1 tbsp sugar
2 tbsp vegetable oil
1 tsp black pepper (and lots more, as needed)
more sugar for serving
9 oz egg noodles
Preparation
Shred the cabbage on the apple shredder. Salt and set aside for 30 minutes.
Squeeze out juices from cabbage. Heat the oil on medium, and add the dry cabbage to this. Sprinkle with the sugar and salt to taste. Yes...you have to taste it...
Stir and keep heating until all the cabbage is browned/caramelized.
Cook the egg noodles per package instructions. Drain and toss with cabbage.
Serve sprinkled with icing sugar and black pepper.
Delicious!
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