Grandma’s Kropetzl: a potluck recipe from the past

By Jonathan Fox

“Sense memory” is so strong that just a whiff of an old, familiar dish can send one reeling into the past. Such is the case with Grandma Helen’s Hungarian noodles and cabbage. Grandma has been gone a long, long time, but thanks to her Kropetzl she will always live on... in our hearts, in our minds and in this case, in our stomachs!

Ingredients

3 to 4 medium, or 2 very large yellow onions

2 heads of cabbage

1˝ boxes lasagna noodles

Salt and pepper

˝ cup butter + more to taste

In a large pot, melt a stick of butter. (Okay, they didn’t live as long back then, but I would not substitute. Use the butter—your doctor will forgive you.) Peel and chop the onions and slowly sautee them until they are very soft and begin to caramelize.

Keep the onions on simmer and cut up the cabbage. Add the chopped cabbage to the pot and cook the concoction slowly on low/medium heat until the volume diminishes considerably, stirring continually throughout.

Meanwhile, heat a vat of salted water until it comes to a roiling boil. Adding a bit of oil to the pot will keep the noodles from sticking. Break the lasagna noodles up with your hands into smaller pieces and boil according to directions.

Continue stirring the onions and cabbage while the noodles cook, slowly adding salt and pepper to taste. Drain the noodles well, without rinsing, throw some more butter in the mix (what can I say?) and add the onions and cabbage to the pot. Combine well. Taste.

My family has attempted substituting all sorts of noodles over the years. Stick to the plan, don’t ask why.

Serves 15-20 and tastes as good (in my humble opinion) cold (the next day, or later that same night) as it does hot from the stove top. Serves the masses for pennies, which, these days, really works for me.