Káposztás Tészta
Iconic Hungarian caramelized cabbage squares: square noodles tossed with finely shredded white cabbage caramelized in lard with a hint of sugar and copious freshly ground black pepper.
Ingredients
- • 400g Hungarian square pasta (kockatészta)
- • 1 small white cabbage (approx 700g), finely shredded
- • 3 tbsp sunflower oil or goose fat
- • 1 tsp sugar (for caramelization)
- • 1 tsp coarse sea salt
- • 1 tbsp freshly cracked coarse black pepper
Preparation Steps
Toss the finely shredded white cabbage with the coarse salt in a large colander. Let it stand for 15 minutes to draw out excess moisture, then squeeze dry firmly with your hands.
Heat the goose fat or oil in a heavy Dutch oven, sprinkle in the sugar, and allow it to melt slightly. Add the squeezed cabbage and sauté over medium-low heat for 25 minutes, stirring frequently until deeply caramelized and golden brown.
Boil the square pasta in well-salted water for 6 to 8 minutes until tender to the bite. Drain well, reserving two tablespoons of cooking water.
Tip the hot drained pasta into the caramelized cabbage. Toss vigorously over heat to coat thoroughly, season with an abundance of freshly cracked black pepper, and serve hot.