| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head cabbage, about 1 pound |
| 1 |
t |
Salt |
|
|
Noodles made from 3 eggs |
|
|
Recipe follows however |
|
|
use packaged eggless |
|
|
noodles. I use to use the |
|
|
wide noodles |
| 1 |
|
Onion, finely chopped |
| 1 |
T |
Butter |
|
|
Salt and pepper to taste |
INSTRUCTIONS
I
Source: Roberta Brisson Finely grate cabbage and mix with salt. Let
stand for 10 minutes then squeeze liquid out. Rinse in cold water. In
large skillet sauté onion in butter until golden. Add cabbage and
pepper, and sauté until transparent. . Cook noodles in salted water
until done and strain. Rinse in water, and toss with cabbage and
serve. This may be kept warm in the oven. Sometimes, my mother would
substitute ground up left-over ham for the cabbage to this dish. If
you do this omit the salt. Posted to recipelu-digest Volume 01 Number
635 by QueenBerta@aol.com on Jan 29, 1998
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