Prep 5 mins
Cook 40 mins
Entered for safe-keeping for ZWT. From www.amishrecipes.com.
- 1 1⁄2 lbs pork chops
- garlic powder, to taste
- salt, to taste
- pepper, to taste
- 1 onion, chopped
- 1 large green cabbage head, cut into squares
- 1 lb wide egg noodles
- 1 tablespoon butter
- Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is okay if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
- Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
- In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
- Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.
I was expecting great flavor with this dish...but it was on the bland side...I added lots of salt to perk it up and still it was missing flavor so I added in a couple of beef bouillon cubes...that did help it...I cut the recipe in half and it made enough for 6 people...I think cooking the ingredients in bacon fat would give it a burst of flavor...I really love cabbage and noodles cooked together but this time hubby wasn't impressed...