| 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 1) |
| 2 |
c |
Uncooked egg noodles |
|
|
Bacon grease or vegetable oil |
INSTRUCTIONS
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:
“Neutrality helps the oppressor, never the victim.”