| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
|
Pasta, Vegetables, Chicken |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Onions |
| 3 |
tb |
Margarine |
| 3 |
c |
Shredded cabbage |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
c |
Wide egg noodles; cooked |
|
|
Few drops vinegar |
INSTRUCTIONS
Peel and thinly slice onion. Melt butter in a large skillet. When it is
hot, stir in onion, cabbage, sugar, salt and pepper. Cook over very low
heat, stirring occasionally, for 15 to 20 minutes, or until onion and
cabbage are softened. While onion and cabbage are cooking, cook noodles in
lightly salted, boiling water as package directs. Drain in a colander.
Sprinkle cabbage with a few drops of vinegar or to taste and toss to
combine. Add noodles to skillet, tossing to blend; continue to cook,
stirring until heated through.
Posted to recipelu-digest Volume 01 Number 441 by "Diane Geary."
<diane@keyway.net> on Jan 3, 1998
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