BRAISED POLISH NOODLES WITH CABBAGE
(KLUSKI Z KAPUSTA)
Makes 4 servings
Salt, to taste
8 ounces dried flat noodles
1 tablespoon olive or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon caraway seeds
1 large head green cabbage, shredded
1 large Granny Smith apple, peeled and chopped
Freshly ground black pepper, to taste
1/4 cup sour cream or plain yogurt, for garnish (optional)
Bring a large pot of salted water to a boil. Add the noodles and boil 10 to 12 minutes until tender. Drain in a colander and rinse with cold water. Set aside.
Heat the oil in a large skillet over medium heat. Add the onions, garlic and caraway seeds; sauté 2 minutes until the onions are soft. Add the cabbage and apples; sauté 4 minutes or until tender. Add the cooked noodles to the pan, mix well and season with salt and pepper. If desired, serve with a small dollop of sour cream or yogurt.
(KLUSKI Z KAPUSTA)
Makes 4 servings
Salt, to taste
8 ounces dried flat noodles
1 tablespoon olive or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon caraway seeds
1 large head green cabbage, shredded
1 large Granny Smith apple, peeled and chopped
Freshly ground black pepper, to taste
1/4 cup sour cream or plain yogurt, for garnish (optional)
Bring a large pot of salted water to a boil. Add the noodles and boil 10 to 12 minutes until tender. Drain in a colander and rinse with cold water. Set aside.
Heat the oil in a large skillet over medium heat. Add the onions, garlic and caraway seeds; sauté 2 minutes until the onions are soft. Add the cabbage and apples; sauté 4 minutes or until tender. Add the cooked noodles to the pan, mix well and season with salt and pepper. If desired, serve with a small dollop of sour cream or yogurt.