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Hungarian Noodles  Veg  HT  ACC  E. European  20mins

Serves     Hot  Vegetarian  Pasta  Vegetables  Herbs  Accompaniments Eastern Europe



200g/7oz White Cabbage, finely shredded

˝  Red Capsicum, deseeded and finely sliced

50g/2oz Butter

Salt and Freshly-ground Black Pepper

300ml/10fl.oz. Stock

250/9oz Noodles

3 tbsp Grated Parmesan

1 tbsp Fresh Parsley, chopped




1. Heat butter in a saucepan, add the cabbage, capsicum and seasoning, cover and sweat over a moderate heat for about 5 minutes. Add the stock, cover and simmer for 10 minutes.


2. Meanwhile, bring a large pan of salted water to the boil, add the noodles and cook for about 5 minutes until tender.


3. Drain noodles well and place in a warmed serving dish. Mix in the cabbage, capsicum and grated cheese. Adjust the seasoning, sprinkle with the parsley and serve immediately.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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