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Kapusta S Lapshoi I Makom
Cabbage With Noodles And Poppy Seed
Kapusta S Lapshoi I Makom
Ingredients
1 small head white cabbage (1-1½ lb/450-700 g)
Salt, freshly ground black pepper to taste
1 onion
3 oz (85 g) fettucine or similar pasta
2 small, tart apples
4 oz (120 g) butter
2 tablespoons poppy seed
Details
Serves: 6
Method
Coarsely chop the cabbage and onion. Peel, core and coarsely chop the apples. In a large frying pan melt 3 oz (90 g) butter. Stir in the chopped vegetables, coating them well with the butter. Add salt and freshly ground pepper to taste. Cover the pan; simmer the vegetables for about 20 minutes, or until they are soft, adding a tiny bit of water if necessary to keep them from burning.
Cook the pasta in boiling salted water until barely tender. Drain. Stir in the remaining butter and coat the noodles well. Stir the cooked vegetables into the noodles. Add the poppy seed, and check for seasoning.
Note:- This dish improves upon standing, and tastes best when made ahead of time, refrigerated, and then reheated.
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