We had put in a request of some friends to send us some saffron from a local corner store that we used to frequent while we were living in Calgary some years ago. Since our move west, and then south, we've had to remember to stock up on our saffron stash each time we make it back to cowtown, but since those visits are becoming further spaced apart, our stash was getting dangerously low.
They generously added a few more treats to accompany the saffron down across the border, some sweetly pungent Hungarian paprika and a bag of yummy chocolates.
So this week while we've been stuck indoors, we've at least had the pleasure of cooking and eating the Basque Skillet Beans recipe (with saffron) and an all time favorite Cabbage and noodles with oodles of paprika dish. I realize that a Cabbage and Noodle recipe sounds suspicious, but it is a perfect meal for an overcast, dreary, winter day.
Here is the recipe, if you are so inclined:
Cabbage and Noodles (Moosewood New Classics)
2 cups thinly sliced onions
1/4 cup butter
2 Tbsp Paprika
8 cups finely shredded red cabbage
2 tsp salt
12 ounces of medium egg noodles
Cook onions in butter until golden. Add paprika and saute for a few seconds more. Stir in cabbage and salt. Mix well. Cover tightly and cook on very low heat for an hour, stirring occasionally.
Cook noodles separately, drain and toss with cabbage mixture. Serve with freshly ground black pepper and top with a dollop of sour cream.
Many thanks to Christine and Rob!!!