| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
HEAD CABBAGE |
|
|
CORED,SHREDDED |
| 1/2 |
ts |
SUGAR |
|
|
FRESHLY GROUND PEPPER |
| 6 |
tb |
SCHMALTZ,OR BUTTER,OR OIL |
| 1 1/2 |
c |
MEDIUM EGG NOODLES |
| 1/2 |
|
LARGE ONION MINCED |
INSTRUCTIONS
KOSHER GOURMET COOKBOOK
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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