Caramelized cabbage

This is a stove-top version of a Times recipe that involved long slow baking I never have time for, but we liked it this way.

First make some noodles to serve on the side:

In a medium-sized mixing bowl, mix 3 cups of flour with 6 eggs and 1/3 cup oil. Knead and divide in half. Roll out thin and slice into long thin noodles. Leave to dry.

Now make the caramelized cabbage:

In a medium frying pan, heat a little olive oil and 1/4 stick of butter. Saute one small cabbage, chopped roughly (not too fine). Add a large pinch of salt and a tablespoon of molasses, stir, and cook to soften the cabbage.

Meanwhile, chop an onion and add that, chop 2 cloves of garlic and add that, and add half a pound of pork sausage. Add 1/4 cup thick yogurt and 1/4 cup breadcrumbs and stir. Keep stirring occasionally and let it cook until it’s really soft, about 20 minutes. You want there to be some burnt-ish browned bits, so don’t stir it too often.

While that cooks, make a sauce for the noodles. Fill a large saucepan half full of water and put it on to boil. In a small frying pan, melt a little butter in some oil, then add a tin of anchovies, 2 chopped cloves of garlic, a handful of sage, a pinch of red pepper flakes, a pinch of black pepper and salt, another quarter cup of breadcrumbs, maybe some parmesan. Stir, and turn off the heat. When the water boils, add the noodles to the water and cook about 3 minutes. Drain, and coat the noodles with the sauce. Serve side by side with the cabbage, with sliced cucumber and lox on the side.

Under maybe not needed, you can also microwave 1/4 cup of cranberries until they burst, add a splash of white vinegar, a spoonful of sugar, and a splash of soy sauce, and serve that as a sauce on the side.

Vegetarian or vegan

This is really neither. You could make it vegetarian by browning tempeh or feta in place of the meat. Use plenty of miso to add flavor to the cabbage, in that case.

Can I keep this for later?

Sure. Put the leftovers in a tupperware in the refrigerator, and the flavors will blend and it will be even better than it was at first. You can reheat it for about four or five days. You might need to add a little salt after reheating to bring out the flavors.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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