Since we were discussing Chicken Paprikash and the numerous variations out there, I thought I might add another "peasant dish" (as my mom calls them) to the list for anyone who is interested. There are probably as many ways of making this as there are cooks in Hungary, but this is how I make it.

Caputosh Testa

1 lb bacon

1 onion, sliced thin

1 head cabbage, shredded

1 tsp sugar

salt

black pepper

10 - 12 oz bag egg noodles (I prefer med width)

Cook bacon over med-low heat in a large saute pan until it is very crispy, but not burnt. Remove bacon to a plate.

In the bacon fat, add the shredded onion and cabbage and cook over med-low until it begins to wilt. Add a pinch of Kosher salt, sugar and several grinds of black pepper. Continue cooking until the cabbage is a golden brown and very soft.

Boil noodles according to package directions. Drain throughly.

Add the cooked noodles to the cabbage onion mixture, mix well. Crumble in bacon and add additional ground black pepper.

This is excellent served with pork chops, roast pork or any non-saucy pork recipe.

Alexa