| 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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