• Sitka resident Keith Nyitray shares a recipe for Hungarian cabbage noodles

Hungarian cabbage noodles

Hungarian cabbage noodles

A Hungarian cabbage noodles recipe from Sitka resident Keith Nyitray

• Another recipe from Keith Nyitray — Broccoli pesto/dip

It’s September and, at least in my garden, it’s time to start harvesting cabbages. I love cabbages. Being one of the many members of the Brassica family, cabbage is easy to grow and cultivate in Southeast Alaska and does well without any real special attention. Just keep the deer and slugs away.

Whether used in soups or stews, made into sauerkraut or ’slaw, cabbages are a surprisingly good source of vitamin C, riboflavin, (vitamin B12) and glutamine (which has anti-inflammatory properties).

Below is a very simple yet hearty meal that can stand alone or be served with other meats and/or vegetables. Adding the dill or caraway seeds is a matter of personal taste. Personally, I like to use the dill seeds that I’ve already dried and stored from my previous years’ garden.

Hungarian Cabbage Noodles
(makes 6-8 servings)

1 medium sized head of cabbage – shredded
1/2 cup butter (melted)
1 tbs. sugar/honey
12 oz. egg noodles, freshly cooked
1 tbs. dill or caraway seeds (optional)

Halve, then core the cabbage. Slice each half of the cabbage into half-inch strips, rotate and then cut those strips into thirds.

Melt butter in a Dutch oven or large pot over medium heat. Add cabbage, dill/caraway seeds (optional), and sauté until cabbage is almost translucent and lightly browned. Note: the volume of cabbage will have shrunk considerably.

Mix in salt, pepper, sugar/honey (to taste). Add noodles and toss to combine.

Reduce heat to low and stir until warmed through.

Serve immediately.