Cabbage noodles reach the right balance when the cabbage is brown and sweet but has not disappeared among the pasta. Freshly ground pepper is not a garnish; it is the second lead.
Method, step by step
- Grate the cabbage, add salt, and after 20 minutes squeeze it thoroughly.
- Caramelize the sugar until light, add the fat and the cabbage. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry over medium heat, stirring often, until brownish-golden; that's the point.
- Mix it with the cooked pasta and serve with pepper or powdered sugar, if you like. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Fry the cabbage in small portions, because in a crowded pan it just steams and waits sadly.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
