My grandmother, my mom, and my aunts all love this dish. I remember hating it as a kid. I think it's a taste you only acquire as you grow up.
The ingredients couldn't be simpler:
Egg noodles (see below)
Head of cabbage, sliced
1/4 stick of butter
Heaping tablespoon of paprika
Salt and pepper to taste
Normally, I try not to cook with butter. But, like I said, I decided to stick with the original recipe tonight. A quarter stick of butter goes over at least eight servings of cabbage and noodles, so it seemed like a small splurge.
The local cabbage (which was gorgeous -- like a fractal!) I sliced into strips and then steamed in a pot with about 1-2 inches of water in it.
When the cabbage was soft, I drained it, and put it in a large bowl. I stirred in the butter, allowing it to melt, and added the paprika.
While the cabbage was steaming, I made my own egg-white noodles. They came together in the time it took to boil the water for them. I used:
2 cups whole-wheat pastry flour
8 egg whites
3/4 teaspoon baking powder
I kneaded the ingredients into dough and then ran through the pasta roller. Simple, simple, simple. [Why does anyone use boxed pasta?]
Fresh pasta takes only a few minutes to cook.
When the pasta was done, I drained it and then stirred it together with the cabbage. I topped it with a small amount of salt, pepper, and some extra paprika.
It tasted just like I remembered from when I was a kid, but better! I actually like it now!