Cabbage Paprikash with Noodles

Inspired by a rustic Hungarian dish, this low-fat vegan version has all the flavor without the unhealthy butter and eggs. Eggless ribbon noodles are available at natural foods stores, or in a pinch you can substitute a different pasta variety such as farfalle (butterflies).
  • 2 large yellow onions, thinly sliced
  • 2 T paprika
  • 8 c. finely shredded green cabbage (one medium head)
  • 2 t. salt
  • 12 oz. eggless ribbon  noodles
  • ground black pepper
  • tofu sour cream

In a large pot, cook the onions in a little water until soft and golden, about 15 minutes, adding more water as necessary to prevent sticking.  Add paprika and sauté for a few seconds more.  Stir in the cabbage.  Add the salt and continue to cook for 5 minutes, stirring now and then.  Cover tightly and cook on very low heat for about 40 minutes, stirring occasionally, until cabbage is very soft. Add a little more liquid as needed if cabbage begins to stick. The long cooking time is what gives this dish its delicate, sweet flavor.

Meanwhile, cook the noodles in boiling water until al dente.  Drain and toss with cabbage mixture.  Top individual servings with a generous amount of freshly ground black pepper and a spoonful of tofu sour cream. For a traditional touch, serve a dollop of unsweetened applesauce on the side.

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