Cabbage Noodles

One lovely head of green cabbage in my CSA vegetable pickup will be part of three meals here this week.  I separated 10 of the large outer leaves to store in a ziplock bag for making cabbage rolls later.  I cut the remaining head in half.  The bottom half will go into a pot of vegetable soup next weekend.  The top half I shredded and caramelized along with some sliced onion and egg noodles in this delicious dish.  I served it with baked chicken but it would be a lovely side for roast pork.  I adapted this recipe from one called Polish Cabbage Noodles.

                             Cabbage Noodles

  • medium head shredded cabbage
  • 1 large onion, sliced
  • 1/2 cup butter
  • 12 – 16 ounces wide egg noodles
  • salt to taste
  • ground black pepper to taste
  1. Cook noodles in a in a large pot of boiling salted water.
  2. Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until golden,  tender, and caramelized.
  3. Drain pasta and add to cabbage and onion mixture. Toss and serve piping hot.

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