You have a cabbage. Your wife hates cole slaw. You just had a vegetable soup the night before. What do you do with your vegetative turban of cruciferous loveliness?
I looked online and found this recipe for Purim Hungarian Cabbage with Noodles. It looked good to me, but I of course made some changes to the original, and the final dish was great.
First of all, I halved the cabbage and noodles, but kept the supporting cast just about the same. I did add butter (he admits sheepishly), but not very much and the flavor difference was astounding. I could defend myself in butter court on this charge. ("Your honor, I do not wish to contest the charge, but here - eat, you look skinny!")
The ingredient I was most skeptical of was the sugar. Why add sugar to some perfectly respectable onions and cabbage? I think it's a shortcut to the carmelization of the onions, in case you have bad onions, but it works well in the recipe no matter.
Overall, this is a fast, low cal, low cost vegetarian dish for a cold winter night. Goes well with beer or soda. I don't know that I'd try to pair a wine with it. At least, I can't think of a wine I would have wanted with the dish, so "Nyet" to the wine and "Da" to the brewski.
Poppyseed Cabbage and Egg Noodles
1/2 package egg noodles (6 oz)
1/2 large head cabbage, sliced thin
1 onion, preferably red or 1/2 white onion and 1/2 a red onion if that's what happens to be in your refrigerator like me; sliced into thin half-moons.
3 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon butter
2 tablespoons poppyseeds
salt and pepper
Salt the cabbage. The original asks you to let it sit and blot off the excess water. Forget it. My cabbage didn't give up any moisture.
Heat the oil in a broad skillet - 12" ideally - over medium high heat. Add the brown sugar and stir into the oil until hot. Add the onions and sautee in the oil until they start to lose their crispness.
Add the cabbage. Stir frequently, tossing with the onions. It might seem like too much cabbage at first, but it will reduce dramatically.
Put a big pot of water on the boil, salting the water liberally.
Continue to sautee the cabbage and onions. Taste and add pepper to taste as the cabbage softens. Somewhere in here, before taking the cabbage off the heat, add the butter and melt it down. Your total sautee time should be about 20 minutes. If the cabbage gets to the desired texture, turn off the heat and set the pan aside while you finish the noodles.
When the water in the pot boils, add the egg noodles. Boil until the pasta is a little past al dente. Drain.
Mix the cabbage and noodles together in a big bowl with the juice from the cabbage pan, if any. Add the poppyseeds, salt and pepper to taste, and serve in big bowls with a fork. Warming and tasty.
Variation - add paprika to bring out the "Hungarian" element in the dish. You might try with hot sauce or curry powder, too, but try the dish in its original first. It's surprisingly tasty.