Noodles and Cabbage and Wheatberries too!
Author: Lari Robling
Recipe type: Soup
- 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 1½ 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!
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/noodles-and-cabbage-and-wheatberries-too/
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