- Cook Time
- Prep Time
- 8 ServingsServings
- 6 ounces wide egg noodles
- 2 eggs, lightly beaten
- 1 small onion, grated
- 2 tablespoons matzah meal
- 1 teaspoon caraway seeds
- ½ teaspoon kosher salt
- Canola oil for frying
- 1 cup shredded red cabbage
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- ¼ cup sour cream
- White Horseradish, such as Gold’s White Horseradish (optional)
Heat a large pot of water over high heat, add noodles, and cook according to package directions. Drain well and transfer to a medium bowl. Add eggs, onion, matzah meal, caraway seeds, and salt. Stir well to combine.
Line a sheet pan with two layers of paper towels.
Heat ¼-inch oil in a large sauté pan over medium heat. Working in batches, carefully pack ½ cup noodle mixture into 3 ½-inch round cookie cutters or ring molds in the pan and fry for 3 minutes. Using tongs, remove from molds, flip and fry another 3 minutes or until nicely browned. Drain on the prepared pan, and continue with remaining noodle mixture.
While frying noodle cakes, sauté red cabbage, sugar, and vinegar in a small sauté pan over medium-high heat until wilted , about 6 to 8 minutes.
In a small bowl, combine sour cream with horseradish to taste, if desired.
To serve, place each cake on an appetizer plate. Top each cake with a little cabbage and
a dollop of sour cream. Serve immediately.