Originally Posted by Qbird
Originally Posted by Honchey
Head of cabbage
margerine or butter
salt & pepper to taste
Cooked wide egg noodles
Cut the head of cabbage into 4 wedges
then into 1/2 " slices.
Melt butter/margerine in a large skillet/dutch oven
add the cabbage and saute until the cabbage is thoroughly cooked and begins to brown around the edges
adding butter as needed. light browning brings out the sugar in the cabbage and it makes it very flavorful.
The cabbage shrinks as it cooks and it needs to be turned over often so that the cabbage on the bottom doesn't burn.
Add the cooked noodles-season with salt and pepper to taste.
My mom used to make this with the cabbage that was left over after making stuffed cabbbage.
Tastes great the next day if there's any leftover.
Not only a great quilter, but sounds like a good cook too! cabbage and noodles was always a Friday meal (without meat for my grandmother) We had pork and dumplings and saurquart on Sundays! or maybe Veal Paprikash and dumplings
Thanks for the compliments Qbird. I was taught at a very young age and really enjoyed cooking. I worked for a caterer for over 15 yrs-- did alot of prep work at one of the local restaurants besides private house parties. I learned alot. The great thing about recipes is you can experiment with them- make them your own by just changing some of the ingredients. Look at the many different variations on Cabbage and Noodles !! my sister keeps on telling me "That's not the way Mommy made it" I like to play with flavors and textures in food and when I try something for the first time I tell my family "This is a new experiment don't complain just tell me not to make it again". Just to let you all know My hubby and Son prefer Kraft Dinner in the box to my mac and cheese.! What a bummer that is to my ego. Happy cooking all!! Anne