This tasty Slavic dish can be made in a snap with shredded coleslaw cabbage. For a complete meal, accompany each serving with a couple of links of sautéed soy “sausages” and a salad of dark green lettuce and tomatoes.

　　

Ingredients

6 servings

　　2 tablespoons light olive oil

　　1 large onion, quartered and thinly sliced

　　One 16-ounce bag shredded coleslaw cabbage

　　12 ounces wide egg noodles, preferably yolk-free

　　1 tablespoon poppy seeds, or as needed

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and sauté over medium heat until golden. Add the cabbage and a small amount of water; cover and cook, stirring occasionally, until the cabbage is limp and just beginning to brown lightly, 10 to 12 minutes.

　　

Step 2

Meanwhile, cook the noodles according to package directions and drain. Transfer to a large serving container.

　　

Step 3

Add the cabbage mixture and poppy seeds to the noodles and toss gently but thoroughly. Season to taste with salt and lots of pepper, and serve.

　　

nutrition information

Step 4

Calories: 144

　　

Step 5

Total Fat: 6g

　　

Step 6

Protein: 4g

　　

Step 7

Carbohydrate: 19g

　　

Step 8

Cholesterol: 18mg

　　

Step 9

Sodium: 15mg

　　The Vegetarian 5-Ingredient Gourmet