Tuesday, January 27, 2015

Cabbage and Noodles

From Jewish Home Cooking by Arthur Schwartz

2-1/2 - 3 lb. cabbage
1/4 cup butter or oil (or a whole stick of butter for extra yumminess)
1 med onion, thinly sliced
1 tsp salt
1 lb egg noodles
freshly ground pepper

Core the cabbage.  Shred it finely.  Wash and dry.

In a large pot, melt the butter over medium heat.  Add cabbage, onion, and salt.  Stir.  Cover and let cook 10 minutes, until well wilted.  Stir.  Reduce heat to med-low, cover and cook for 1-1/2 hours, stirring every 20 minutes.  If the juices have not evaporated after an hour, increase the heat.

Uncover and turn up the heat.  Continue to cook, stirring frequently, until the cabbage is deep brown.

Toss with noodles.  Season with pepper and more salt if needed.  Garnish with poppy seeds and sour cream.

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