Kraut Lokshen (Cabbage and Noodles)

Hey there, I'm Yasi Rice and welcome to my home where the hustle and bustle of shopping, cooking, and cleaning all week is our way of preparing the cover chabases. So when that special moment arrives, we sit back, take a deep breath, and say out loud, ahm say shabas. [music] So here we are for another episode on kosher.com growth auction growth prel noodles and cabbage however you want to call it. So noodles and cabbage there simple food. Let's begin some oil and then we're going to get an onion. You can cut your onion whichever way you want. I'm going to cut my onion in rings. Why? Cuz I have to do something interesting. when it comes to the end. There we go. What I want to do is saute some onions first. Then I'm going to add my cabbage. Try to break it up a little bit. All these rings. Beauty. Let's give that a few minutes. Get a little color. Then we're going to add our cabbage. You can buy ready cabbage cut up. I like to use fresh cabbage. All checked. See that? for camera purposes only. Let [music] me show you. Get a nice whole cabbage. Then all you want to do is chop it up. This is a perfect time to do it while your onions are browning. Now, it's a simple dish. It does take some time because you're going to want to sauté your cabbage [music] for a while, around 2 hours. So, the onions are beautiful. Now it's time to add your cabbage. It's never too much cabbage in your growth luxction. You [music] know why? Because when you're in the suk and it's freezing, right? And you want to have some like hot growth luxion, the luxion cools off a lot faster than the cro. Okay. Anyway, I just made that up. Here we go. Okay. Sean, I made a mess. Okay. So, I like to fill up my pot. Here we go. Little mix. I want to let this sit for around 2 hours on a low [music] flame. Cover it and just relax. Okay. In the meantime, you really have to cook up some lux. Gro luxion [music] without luxen is like a seagull without a. So anyway, I have three different types of lux [music] here. I got big bow ties, mini bow ties, and what my grandmother would call pretzel. I'll see you in around 2 hours once this becomes this beauty. This is what you want your cabbage to look like. [music] I didn't spice it yet. We're going to mix this, spice it, and enjoy it. And let's get a bowl. This traditional noodles and cabbage, you use the big bow ties. When I grew up, my grandmother used this to crotz. Modern day America mini bow ties. We're original. Okay, let's go. Cool. That's hot. One second. cover. One second. Uh-oh. Anyway, I'm blocking my stomach. [music] It's fine. Okay, fine. Beauty. Salt and pepper is key. And then in like this little paprika, a little sugar right here. You can put as much as you like. [music] Some people like it very sweet. Some people like it just a teensy. I like it in the middle. Give it a good mix. Oh my gosh, this looks so good. And it smells even better. Now this is what we call cro luxi cabbage and noodles vanishkas and cabbage cabbage and vanishkas egg noodles and cabbage. Call it whatever you like. Oh, so I have to taste it. And we discussed that I'm going to get a plate, but I forgot. Okay, so we're going to get it from a plate. All right. All right. Come on. Come on. It's soft. It's yummy. Little sweet. I feel [music] TNT pepper in the background. You know what I want? I want to finish this whole bowl and go to sleep. in a cup. [music] Looking forward to serve you my new restaurant in Lakewood. [music] >> [music]