Noodles and cabbage

INGREDIENTS

• ¼ tsp black pepper
• ¾ tsp salt
• 3 lb savoy cabbage
• 2 tbsp olive oil
• 1 tbsp granulated sugar
• 1 onion
• 6 cloves of garlic
• 2 leeks
• 12 oz egg noodles
• 1 tbsp poppy seeds

TOOLS

• 1 knife
• 1 skillet pan
• 1 saucepan
• 1 colander
• 1 bowl
• 1 wooden spoon

Cut the savoy cabbage in half and shred it. Peel and chop the onion and garlic. Trim the leeks, then cut them into thin slices.

Turn on the heat and drizzle olive oil over a skillet pan. Add chopped garlic, onions, leeks, and granulated sugar to the skillet pan. Stir for 2 minutes with a wooden spoon, then add the shredded cabbage. Cook for 18 minutes over medium heat, stirring with a wooden spoon every 2 minutes. Then add a quarter teaspoon of salt and a quarter teaspoon of black pepper. Stir once more with a wooden spoon and remove from the heat. Fill a bowl with the contents of the skillet pan.

Turn on the heat and add 13 cups of water to a saucepan. Add half a teaspoon of salt to the saucepan and boil over high heat for 2 minutes. Then add the egg noodles to the saucepan and simmer for 10 minutes over medium heat. To get cooked egg noodles, turn off the heat.

Drain the cooked egg noodles in a colander.

Transfer the drained egg noodles to the bowl. Add poppy seeds to the bowl and stir well with a wooden spoon.

It’s ready to be served !