Sweet and Sour Cabbage with pasta

Another typical Hungarian everyday favorite. If you don't normally like cabbage, once you try this it will change your view of cabbage all together.

The way the cabbage is made can also be used to fill filo pastry rolls and baked and eaten like that as well. Here i show you the cabbage with pasta version. I should also mention, that this pasta is often served in restaurants in Hungary with roast Duck, as it very well complement it.

You will need a medium size durum head cabbage, and you will need to great/shave the whole cabbage into thin strips/slices. You can do this by using a grater, or if you good with the knife you can slice it very thinly, then chop it. This time I used a greater.

Once the cabbage is grated, you need to put a fair bit of salt on it, so the salt will draw out the water from the cabbage. After about 10 minutes you need to squeeze out the water from the cabbage by using your two hands doing a handful at the time.

In a big enough pot, you heat up some oil and add a couple of tablespoon of sugar heat until is runny and turns into a caramel color. Add the cabbage and stir till well combined with the sugar, this will change the cabbage's color as well. Add a dash of vinegar and pepper.

Now that the cabbage is ready, you will need to add your already cooked pasta. At this time I have used "bow tie" pasta, but normally it is served with square flat 2x2cm pasta. Stir well till all combined. Cover with a lid till everyone is at the table ready for the dinner treat!