| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Eastern European |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Kielbasi, already cooked |
|
|
up to 1 |
| 1/2 |
|
Head of cabbage, chopped or |
|
|
torn in large pieces up |
|
|
to |
| 2 |
c |
Uncooked egg noodles |
|
|
Bacon grease or vegetable |
|
|
oil |
INSTRUCTIONS
1
Cook egg noodles according to package directions for al dente. Slice
kielbasi into 1/2 inch pieces. Saute Kielbasi in bacon grease or oil;
remove from pan. Add cabbage to pan (with additional grease or oil if
needed). Saute cabbage until slightly browned, wilted, but still
somewhat crisp, stirring frequently. (You may want to use a lid during
this step as the cabbage can stick.) Add cooked noodles to pan, toss,
and saute just long enough to blend flavors and brown some of the
noodles a little. Return kielbasi to pan, toss, heat through and
serve. You can adjust amounts according to your needs, and can add
more egg noodles. This is an eastern European dish and very tasty.
Posted to EAT-L Digest 27 Aug 96 From: Cassie Seaman
<cseaman@BURLCO.LIB.NJ.US> Date: Wed, 28 Aug 1996 12:10:53 -0400
A Message from our Provider:
“God is humble”