Cabbage & Noodles
#31
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.
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.
#32
Ooh yeah pork and homemade potato dumplings. Burning the fingers trying to shape the dumplings!!! Just hoping and hope they don't turn into potato water!!! And fresh sauerkraut, a jar of applesauce and some brown sugar. MMMMMMMMM!!!!!!!!!!!!!!
#33
Wigilia -- This is the first time I have ever heard that word. I googled it and it means or stands for Christmas Eve Fasting Dinner. Even tho I never heard the word before, I certainly do remember my mother's Christmas Eve meatless dinners. For example, stuffed cabbage without the meat and all the other fabulous polish meatless foods like pierogies, etc. I have never myself prepared a Wigilia Christmas Eve dinner for my family. I wish now I had. The memories of sitting down at that dinner table with our large family (7 children) will never be forgotten. Thanks for the reminder.
#35
Super Member
Thread Starter
Join Date: Apr 2010
Location: Central Jersey & Calabash,NC
Posts: 4,024
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.
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.
#36
Super Member
Thread Starter
Join Date: Apr 2010
Location: Central Jersey & Calabash,NC
Posts: 4,024
Originally Posted by trisha
Ooh yeah pork and homemade potato dumplings. Burning the fingers trying to shape the dumplings!!! Just hoping and hope they don't turn into potato water!!! And fresh sauerkraut, a jar of applesauce and some brown sugar. MMMMMMMMM!!!!!!!!!!!!!!
#38
Had fried cabbage yest & used small amt of bacon. Bacon makes everything better.....except my hips :lol:
Originally Posted by OHSue
My mom taught me to make this, but we used a couple pieces of bacon in the skillet first and then used the bacon fat to cook the cabbage in.
#39
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by trisha
Ooh yeah pork and homemade potato dumplings. Burning the fingers trying to shape the dumplings!!! Just hoping and hope they don't turn into potato water!!! And fresh sauerkraut, a jar of applesauce and some brown sugar. MMMMMMMMM!!!!!!!!!!!!!!
#40
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by Honchey
Originally Posted by trisha
Ooh yeah pork and homemade potato dumplings. Burning the fingers trying to shape the dumplings!!! Just hoping and hope they don't turn into potato water!!! And fresh sauerkraut, a jar of applesauce and some brown sugar. MMMMMMMMM!!!!!!!!!!!!!!
1 cup cold, unseasoned mashed potatoes made without milk
3/4 - 1 cup flour
1 egg, beaten
salt and pepper to taste
Combine all until well mixed and a stiff dough forms. It may be a little sticky. Add more flour if necessary. Cook a test dumpling by pinching off a spoonful of dough and dropping it into boiling salted water. It should hold its shape and not fall apart. If it disintegrates, add more flour and test again.
When satisfied with the dough, shape one of 2 ways:
1) shape into balls about 3/4" -1" in diameter; or,
2) roll into rod shapes about the diameter of your finger or a pretzel rod, then cut into 1" lengths.
Drop into boiling salted water. When water returns to a boil, reduce heat slightly and boil the dumplings gently for 10-12 minutes. They will rise to the surface. To test for doneness, cut one in half. There should not be any raw dough in the center. If necessary, cook a little longer.
At this point, you may use them however you like, mixed with another dish or served with gravy from a post roast, a fricasee or a paprikash.
One good old German way is to mix them wth buttered bread crumbs sauteed until browned. They are a wonderful accompaniment to any meat dish that does not have a gravy.
I'm sorry this recipe is not very exact, but it came from mom, who got it from her mom, who learned it from her mom in Germany. It was never written down either.
I'll be anxious to see if Tricia posts her recipe and see if it's different from mine.
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