Recipe Box < Summer Harvest Recipes < Side Dishes

Cabbage and Noodles

What is needed:

Large skillet with lid

Large knife

Cutting board

Large pot with lid

Large spoon

Collander

Ingredients:

One stick of butter

One large onion

One medium to large head of green cabbage

1 lb. wide egg noodles

Salt

Dice onion and set aside. Dice head of cabbage and set aside. In large skillet over medium high heat melt one stick of butter. Reduce heat to low. Add diced onion and green cabbage. Stir to mix. Put lid on large skillet. Cook until onion and cabbage are tender. About 20-25 minutes.

While cabbage is cooking, fill a large pot 3/4 of the way with water. Put pot over high heat, put on lid and bring water to a boil. Remove lid from boiling water and add wide egg noodles. Stir. When water comes back up to a boil, time about 15-20 minutes until noodles are cooked. Remove pot from heat. Drain noodles in collander.

Remove lid from large skillet about 10 minutes before onions and cabbage are done. Stir occasionally. Toss drained, wide egg noodles with onion and cabbage. Add salt to taste. Serve hot.

Serving suggestions:

This side dish goes with everything from pork chops to meatloaf to a roast.

Makes a great leftover that is easily rewarmed in the microwave.