| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | c | Cabbage, green sliced |
| 2 | T | Corn oil |
| 1 | c | Onions, sliced & halved |
| 2 | t | Garlic, minced |
| 3/4 | t | Sea salt |
| 3/4 | t | Black pepper |
| 1 1/2 | T | Paprika, preferably |
| Hungarian | ||
| 2 | c | Noodles, cooked of your |
| choice – whole wheat | ||
| udon | ||
| jerusalem artichoke or | ||
| other type | ||
| Parsley, freshchopped |
INSTRUCTIONS
The combination of cabbage & noodles pleases the palate. In preparing this dish, I recommend sauteeing the cabbage & onions, separately. This method brings out the flavor of each food. Saute the cabbage in 1 tbsp of corn oil about 15 minutes. Set aside. In a separate pan, saute onions and garlic, along with the salt, pepper and paprika in the remaining corn oil. Cook until the onions are translucent . Stir the onions and cabbage together. Add the cooked noodles and reheat. Serve hot, garnished with parsley. SERVES:4-6 SOURCE: Friendly Food by Brother Ron Pickarski From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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