| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head cabbage; about 1 pound |
| 1 |
ts |
Salt |
|
|
Noodles made from 3 eggs; (Recipe follows; however, I use packaged eggless noodles. I use to use the wide noodles) |
| 1 |
sm |
Onion; finely chopped |
| 1 |
tb |
Butter |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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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