Recipe: Hungarian Cabbage Noodles (using package shredded cabbage)

HUNGARIAN CABBAGE NOODLES

2 tablespoons olive oil
1 large onion, quartered and sliced thinly
1 (16 ounce) bag shredded coleslaw cabbage
12 ounces wide egg noodles, preferably yolk-free
1 tablespoon poppy seeds, or as desired

Heat oil in large skillet or stir-fry pan. Add onion and saute over medium heat until golden.

Add cabbage and small amount of water. Cover and cook, stirring occasionally, until cabbage is limp and just beginning to brown lightly, about 10-12 minutes.

Meanwhile, cook noodles according to package directions and drain.

Transfer noodles to large serving platter or dish. Add cabbage mixture and poppy seeds to noodles; toss gently but thoroughly. Season to taste with salt and pepper. Serve.

Makes 6 servings.
Source: Vegetarian 5-Ingredient Gourmet by Nava Atlas