This is not a recipe from this very part of the country, it’s traditional , mostly during spring, in the Northern part.
Two big cups of flour
one small cabbage
4 spoonfuls of oil
salt and pepper
A firm dough is made of eggs, flour, water and a bit of salt, then it is spread in a thin layer on a cook’s board that was sprinkled with flour. After drying a little bit, it is rolled and cut into noodles as big as you like ( in Transylvania they are sqare for this recipe ). They are boiled in salted water. Meanwhile, the cabbage is grated and tempered in oil ( or in two spoonfuls of fat , for the original recipe ) until it turned golden. It is seasoned with salt and pepper and mixed with the noodles after the water is drained.
During the Lent, the home- made noodles can be replaced with eggless pasta from the store.