|Noodles and Cabbage and Wheatberries too!|
Recipe Type: Soup
This recipe comes from Lari Robling and can be found in her wonderful cookbook titled Endangered Recipes (pages 142-143). This is a recipe sure to change the mind of anyone who says they hate cabbage – it is really delicious. She collected the recipe from the cookbook writer Rozanne Gold whose mother made it when she was growing up. It is a fantastic recipe, perfect for an accompaniment to any kind of roast meat, sausages, you name it. Best of all, the cabbage can be cooked in advance and frozen, which means you can have an almost-instant noodle side dish anytime you need one.
- NOODLES AND CABBAGE
- 1 large cabbage, quartered and cored
- ¼ cup kosher salt
- 7 Tablespoons unsalted butter
- 12 ounces eggs noodles
- Freshly ground black pepper
- WHEAT BERRIES
- 1 cup wheat berries
- 2.5 cups water
- NOODLES AND CABBAGE: Slice cabbage into ¼ inch shreds. Place in a large colander, sprinkle with the salt, and toss to distribute the slat evenly. Cover with a plate to weight it down, place something heavy on top of the plate, and set aside for about 4 hours.
- Rinse and drain the cabbage and squeeze dry with your hands to get rid of as much liquid as possible.
- Melt the butter in a large skillet, add cabbage, and cook on a low flame for about 40 minutes. Keep your eye on it and stir occasionally. Cook until it’s a deep golden brown, reduce the heat and keep warm.
- Cook noodles in a large pot of water until just tender. Drain thoroughly and place in a warm bowl. Add the cabbage and toss together thoroughly. Add freshly ground pepper to taste.
- WHEAT BERRIES: Combine berries and water in a saucepan. Cover, bring to boil, lower heat to simmer on lowest setting. Cook until grains are soft, about 1 to 1 1/2 hours. You might have to add water to prevent scorching grain. You can substitute some of the water with stock (chicken, beef, vegetable) as well, to deepen the flavor a bit. To make a pilaf, simply substitute the rice with wheat berries!