Ingredients
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1 (3 lb) savoy cabbage, cored, outer leaves removed, shredded (about 8 cups)
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2 tablespoons olive oil (probably more than this if you don't use a non-stick pan)
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1 tablespoon granulated sugar
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6 garlic cloves, chopped
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2 leeks, thoroughly washed, outer leaves removed, chopped
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fresh ground black pepper, to taste
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1 (12 ounce) package egg noodles
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1 tablespoon poppy seed
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1 yellow onions (American) or 1 brown onion, chopped (Australian)
Instructions
- Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
- Add the onions, garlic and leeks; cook until they start to wilt.
- Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
- Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
- Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
- Quickly toss the noodles with the cabbage mixture and the poppy seeds.
- Serve immediately.
- Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!