Potato nudli with gluten-free crumbs and braised cabbage

Nudli is one of the most lovable sides of Hungarian cuisine, gluten-free too. With toasted crumbs and braised cabbage flavoured with caraway, it becomes a filling, homely one-dish meal.

Serves 3  |  Preparation time: approx. 35 minutes

Ingredients

• 1 pack (500 g) ALL IN Gluten-free potato nudli
• 4 tbsp gluten-free breadcrumbs (choose a dairy- and egg-free product, check the label)
• 2 tbsp coconut oil or olive oil for the crumbs
• salt

For the braised cabbage

• 1 small head of white cabbage (approx. 500 g), thinly sliced
• 1 onion, diced
• 1 tbsp oil
• 1 tsp caraway seeds
• 1 tsp paprika
• 100 ml water
• 1 tbsp apple cider vinegar
• salt, pepper

Method

1. In a deep frying pan heat the oil and fry the onion in it for 3–4 minutes. Add the caraway seeds and the paprika, stir, then add the cabbage and the water.
2. Braise under a lid over a low flame for 20–25 minutes, stirring occasionally. At the end season with apple cider vinegar, salt and pepper.
3. Meanwhile, in another frying pan heat the oil for the crumbs and, over a medium flame, stirring continuously, toast the breadcrumbs golden brown in 2–3 minutes. Add salt.
4. Cook the nudli as directed on the packaging, then drain.
5. Toss the nudli in the crumbs and serve with the braised cabbage.

Tip: The crumbs are best when you toast them right before serving, so they stay crisp.

We used: ALL IN Gluten-free potato nudli

Gluten-free, dairy-free, egg-free, soy-free and vegan recipe. Allergen information: the nudli contains gluten-free oat flour.