(by Aimee Lee Ball)
(adapted from Fine Cooking)
3 1/2 c. all-purpose flour, plus additional for dusting
3 large eggs, beaten
2 T. sour cream
1 c. water; more as needed
In a large bowl, stir flour, eggs, sour cream, and 1/2 c. water.
Gradually add remaining water, until mixture begins to come together.
Turn onto a well-floured surface.
Knead gently with your fingertips, lifting dough off the counter and dropping it down.
Do not overwork dough.
After 2 – 5 minutes, dough should be smooth on the outside and slightly sticky when poked.
Gather into a ball, wrap in plastic, and let rest for at least 20 minutes while making the filling.
1 1/2 lb. russet potatoes (about 3), peeled and cut in 1-in. slices
2 T. unsalted butter; more as needed
1 T. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 t. dried thyme
2 c. finely shredded green cabbage (about 1/4 of a small head)
kosher salt and freshly ground pepper, to taste
2 T. freshly grated Parmigiano Reggiano
1 t. chopped fresh flat-leaf parsley
2 – 3 T. butter or vegetable oil, for sautéing
Put potatoes in a pot with just enough cold salted water to cover, and boil until soft, 15 - 20 minutes.
In a large sauté pan over medium heat, melt butter and oil.
Add onion, garlic, and thyme, and cook until onions are translucent, about 2 minutes.
Add cabbage and cook, stirring occasionally, until it starts to soften and brown at the edges, about 8 minutes.
Lower heat and continue cooking until cabbage and onion are browned and caramelized, about 20 minutes.
Season with salt and pepper.
If mixture seems dry, add 1 – 2 T. additional butter.
Set aside to cool.