| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | HEAD CABBAGE |
| CORED, SHREDDED | ||
| 1/2 | t | SUGAR |
| FRESHLY GROUND PEPPER | ||
| 6 | T | SCHMALTZ, OR BUTTEROR OIL |
| 1 1/2 | c | MEDIUM EGG NOODLES |
| 1/2 | LARGE ONION MINCED |
INSTRUCTIONS
ADD CABBAGE TO LARGE SAUCEPAN OF BOILING SALTED WATER AND BOIL FOR 5 MINUTES,OR UNTIL JUST TENDER. DRAIN IN COLANDER. RINSE UNDER COLD RUNNING WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY THE HANDFULLS TO REMOVE EXCESS WATEER. MELT 4 TABLESPOONS BUTTER IN LARGE SKILLET.ADD ONION AND SAUTE OVER MEDIUM LOW HEAT SEVEN MINUTES,OR UNTIL BEGINING TO TURN GOLDEN. ADD CABBAGE,SUGAR AND PEPPER TO TASTE AND MIX WELL.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES.THEN SAUTE OVER MEDIUM HIGH HEAT,STIRRING,FEW MINUTES MORE TO LIGHTLY BROWN. COOK NOODLES IN LARGE PAN OF BOILING SALTED WATER SEVEN MINUTES,OR UNTIL JUST TENDER.DRAIN THROUGHLY AND ADD TO CABBAGE.ADD REMAINING 2 TABLESPOONS BUTTER.TOSS OVER LOW HEAT JUST UNTIL MIXED.TASTE FOR SEASONING SERVE HOT.MAKES FOUR SERVINGS. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 17.4mg
Sodium: 19mg
Potassium: 192.4mg
Carbohydrates: 22.1g
Fiber: 3.2g
Sugar: 4.1g
Protein: 4g