Hungarian Cabbage Noodles

So, Jason and I have been pescetarians since 2007. Aside from the odd craving for ribs (we could pack away some ribs!), we don't miss red meat. I know some of you are gawping in shock thinking of steak or prime rib right now, but we were never big meat eaters to begin with so it wasn't a huge leap to cut it out of our diets. As a result, we've been the recipients of many vegetarian cook books from our loving (but think we're pretty crazy) families.

This is the one I'm digging right now. The recipes are super fast, super easy, and at only 5-ingredients per recipe, I'm not shopping for a bunch of random items I'll use once and then throw away when they've rotted in the fridgidator (no that's not a typo, that's actually what I call it).

I've tagged a bunch of recipes to try out (some of the smoothies have me stupid excited, which feels odd the say about food), so with each grocery trip, I'm trying to include one or two new meals into our usual rotation. Recently we tried this one (we changed this recipe up a little to suit our preferences, and to use what we had on hand; our "changes" will be noted in blue).

Basic Ingredients

2 tablespoons light olive oil

1 large onion, quartered and thinly sliced

1 16-ounce bag shredded cabbage coleslaw (or small head of cabbage)

12-ounces wide egg noodles, preferably yolk free

1 tablespoon poppy seeds, or as needed (we used toasted sesame seeds)

1. Heat the oil in an extra-wide skillet or stir fry pan. Add the onion and saute over medium heat until golden. Add the cabbage and a small amount of water; cover and cook, stirring occasionally, until the cabbage is limp and just beginning to brown lightly, 10 to 12 minutes. I also added a splash of soy sauce for a little extra flavor.

2. Meanwhile, cook the noodles according to the package directions and drain. Transfer to a large serving container.

3. Add the cabbage mixture and poppy seeds (or sesame seeds) to the noodles and toss gently but thoroughly. Season to taste with salt and lots of pepper, and serve.

The dish may seem a little bland at first, but if you brown your onion to where it's almost caramelized  it adds a very sweet flavor to the noodles. Next time Jason and I want to add other veggies like celery, mushrooms, and maybe even broccoli. A little splash of teriyaki sauce and it gives it even more of a stir-fry feel!