Prep 2 hrs
Cook 0 mins
A dish from the old country. Not quite like the others already on Zaar. Adapted to modern times too w/ a few shortcuts. It still takes forever to cook, but the prep couldn't be simpler now. Grandma always says when you think you've cooked the veggies enough, cook them that much longer again. We often serve this at Jewish holiday meals and at Thanksgiving.
- 3⁄4 cup butter (1.5 sticks, original recipe uses 2 sticks)
- 36 ounces frozen chopped onions (3 12 ounce bags)
- 40 ounces tri colored coleslaw mix (I use 3 bags of tricolored slaw, which is red and green cabbage with carrots, weight amount is appro)
- 12 ounces fine egg noodles
- Slowly saute onions in butter until they are a golden brown.
- Pepper to taste.
- Add cabbage to onions in batches as it cooks down.
- Cook, cook, and cook some more, stirring occasionally until the whole mixture has cooked down and is turning golden brown. This is the step that takes so long.
- When vegetables are about done, cook the noodles as directed on the package.
- Mix noodles and vegetables well.
A lovely recipe which does take some time but is very tasty! I don't use frozen onions - so I used 4 large onions instead. We all loved this, but thought that a wee pinch of salt might have brought the flavour out a bit more! Maybe it was because I used unsalted butter - I will try it with salted butter next time! Made for ZWT4 and very much enjoyed! Thanks! FT:-)
Wonderful recipe for cabbage lovers! I wouldn't have thought to combine cabbage with noodles but it makes for a fantastic homey dish. I cut the amounts into 1/3 using one bag of coleslaw mix and a fresh onion instead of frozen. I used a large deep skillet and that seemed to make the cooking go quicker. This was a great lunch dish. Thank you, Megnbrycesmom!
This smells wonderful while cooking and tastes just as good! It took me three hours to get it done, probably should have turned the stove up a little higher. Thanks Megsmom!