Cabbage and noodles flavored with caraway and parsley come together in a classic Hungarian dish made all the more comforting with the addition of ground chicken. It's soothing and mild like a good chicken soup, and you only need one pan and 20 minutes to finish it off.
Why this recipe works:
- Cooking the egg noodles directly in the pot with the cabbage, chicken broth, and butter loads them up with flavor.
- With only a few, very inexpensive supermarket ingredients, minimal prep, only one pot to clean, and a quick cooking time, this is a dish that can be on the menu any night of the week.
Notes: When covering with lid, leave slightly askew to allow some steam to escape and to keep mixture from boiling over. I like this dish with clean flavors, but for a creamier and richer, though more muted flavor, stir in the sour cream at the end.
- 3 tablespoons (1 1/2 ounces) unsalted butter
- 2 medium onions, finely chopped (about 2 cups)
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon caraway seeds
- 1 pound ground chicken
- 1 small head cabbage (about 1 pound), quartered, cored, sliced into 1-inch strips
- 1 1/2 cups low sodium homemade or store-bought low sodium chicken stock
- 5 ounces egg noodles
- 1/3 cup fresh parsley leaves, chopped
- 4 to 6 tablespoons sour cream, optional (see note)
Heat butter in skillet over medium heat until melted. Add onions and 1 teaspoon salt. Cook, stirring, until onions have softened, 6 to 8 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds.
Add chicken and cook, stirring, until chicken is no longer pink, 2 to 3 minutes. Stir in cabbage and cook until wilted to about half it's volume, about 3 minutes. Stir in chicken broth, another teaspoon salt, and 1/2 teaspoon black pepper. Bring to simmer. Nestle in egg noodles, cover, and gently simmer, stirring occasionally, until noodles are cooked but still quite firm, 5 to 6 minutes.
Remove from heat, stir in parsley, stir in sour cream (if using), season to taste and serve. Broth will thicken slightly upon resting.
large skillet with lid