July is sweet corn season in the northeast, and if you find yourself in abundance of it, take a look at the Egg Noodles with Creamy Red Cabbage and Sweet Corn from The Edible Brooklyn Cookbook: “creamy, sweet, salty and sour,” a great spectrum of flavors that made for a unique and addicting pasta dish. The soft egg noodles, tender yet firm strands of cabbage, and nuggets of caramelized corn made for a range of textures, too. The amount of crème fraiche was just right, providing a thin coating of cream. I might try this again with a different, starchier pasta like pappardelle or even lasagna sheets, since the egg noodles liked to roll right off my fork and didn’t quite stand up to the heft of the cabbage.
Egg Noodles with Creamy Red Cabbage and Sweet Corn from The Edible Brooklyn Cookbook
2 Tbsp extra-virgin olive oil
1 large onion, thinly sliced (about 1 cup)
3 cloves garlic, sliced
1 medium head red cabbage, cored and sliced into strips ½ inch wide
1 Tbsp salt
1/3 cup red wine vinegar
¼ cup sugar
1 Tbsp unsalted butter
1 ½ cups sweet corn kernels
1 lb wide egg noodles
1 cup crème fraiche or sour cream
freshly ground black pepper
1. Heat the olive oil until shimmering in a large saucepan set over medium heat. Add the onion and garlic, cover the pot, and cook for a few minutes until the onion is a soft tangle but the garlic is not yet golden.
2. Add the cabbage and salt, and cook for 3-4 more minutes, taking care to not let the vegetables brown. Add the vinegar and sugar, cover the pot, reduce to a gentle simmer, and cook for 30-45 minutes, stirring occasionally. Taste the cabbage: it should be tender but not mushy. Adjust the salt, vinegar, and sugar to taste as needed, and set the cabbage aside.
3. In a large skillet, melt the butter and sauté the corn over high heat until it begins to caramelize. Remove from the heat and set aside.
4. Cook the egg noodles according to package directions, reserve 1 cup of the pasta water, and drain. In a large bowl, combine the egg noodles, sweet corn, braised red cabbage, and cream fraiche. Thin with pasta water to taste. Ladle into bowls and serve topped with pepper to taste.