If I had to pick one dish to define my childhood, it would undoubtedly be noodles and cabbage; this old-world Hungarian delight. For my siblings and me, it represents the very essence of comfort food. Our dad, born in Prague to Hungarian parents, must have introduced it to our family shortly after marrying our mom. Whenever we faced a rough day at school, felt a little down, or the weather outside turned gloomy, our mother would whip up a batch of noodles and cabbage.

I vividly recall a Friday night during my fourth pregnancy. Feeling enormous and overwhelmed, I decided to prepare noodles and cabbage. I meticulously cooked down the cabbage until it reached a glorious richness, ensuring it didn’t scorch or stick to the pot. Then, I tossed in wide egg noodles and transferred the entire creation to a serving dish. However, in my clumsiness and pregnant state, I dropped the bowl, and as it shattered, a mess of glass, noodles, and cabbage splattered across the floor. I didn’t cry so much for the bowl but rather for the loss of my beloved noodles and cabbage.

Unlike other nostalgic comfort foods that vary in their ability to provide comfort, I’ve yet to serve noodles and cabbage to anyone who doesn’t instantly fall in love with it and feel as comforted as I do. I’m not sure what it is about the dish—the inherent savoury sweetness of the onions and cabbage, fried until caramelised and practically melting, or the addition of egg noodles that provide the carb-comfort quotient—it’s just the most perfect combination. Nowadays, my children also seek solace in this budget-friendly, yet profoundly comforting dish.

For Rosh Hashanah, cabbage takes on added meaning as it can be used interchangeably with leeks as karti, symbolising the prayer she’yikartu son’einu—that those who wish us harm should be cut off.

INGREDIENTS:

• 3 medium onions, finely sliced
• 1 medium sized cabbage, finely sliced
• 3 tbs vegetable oil/ butter/ schmaltz
• Pinch of sugar
• Salt and pepper to taste 
• 500 g egg noodles

METHOD:

1. Heat the oil: In a large heavy-bottomed pot, heat the oil over medium heat.
2. Sauté the onions: Once oil is hot, add the onions and sauté until soft, about 5 minutes.
3. Add the cabbage: Add the sliced cabbage and prepare for a long, slow cook.
4. Cook the cabbage: Cook over medium to low heat for about an hour or longer (I use a large non stick pot for this) stirring every 5–10 minutes to prevent sticking, until the cabbage is very soft, browned, and caramelised.
5. Season: Once the cabbage is fully cooked, season with salt and pepper. Set aside.
6. Cook the noodles: Cook the pasta according to the package directions. Drain well.
7. Combine and serve: Add the cooked noodles to the pot with the cabbage. Mix well and serve warm.

MAKE AHEAD:

This is one of my few dishes that is best served on the day it is made. That said, I have made it often the night before; the noodles are slightly drier than I would like them, but it seems like a small price to pay to have my noodles and eat them too!