In Eastern European cooking, babka refers to a variety of dishes that are round in shape. My grandmother's noodle babka consisted of cooked noodles, eggs, ricotta cheese and sugar, mixed together and then pan-fried. For this month's Royal Foodie Joust, I modified the original recipe to create this delicious Noodle Vegetable Babka.
Ingredients:
1 tablespoon vegetable oil
1 cup cauliflower, chopped
1/2 cup mushrooms, chopped
1/4 cup onions, chopped
1/4 cup red pepper, chopped
Salt, pepper to taste
2 cups of cooked egg noodles
2 eggs
1-2 tablespoons vegetable oil
Directions:
Heat oil in a skillet over medium-high heat and add cauliflower, mushrooms, onions and red pepper. Season with salt and pepper and cook the vegetables for 3-4 minutes, stirring occasionally. Let the vegetables cool.
To a large bowl, add the vegetable mixture, noodles, and eggs. Mix well.
Heat oil in a skillet over medium heat and pour the noodle and vegetable mixture in, making a round, flat shape with a spatula. Cook for about 4-5 minutes, or until lightly browned and flip carefully onto the other side. Cook for another 4 minutes.
Serve as a side or a vegetarian main course.
