Cabbage and Noodles

Rita~'s Note:

A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 -1 1/2 lb cabbage, shredded (about 1/2 head)
• 16 ounces egg noodles, cooked according to directions on package
• 2 large onions, diced
• salt and fresh cracked black pepper, lots and lots and I mean LOTS
• 1/4 cup salted butter
• 4 tablespoons olive oil
• 1 cup green peas, frozen

Directions:

1. Melt butter and olive oil in pan over med high heat.
2. Saute onions till golden brown, 5-10 minutes.
3. Add cabbage cook till soft, 15 minutes.
4. Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
5. Cook 2 minutes and serve.

Reviews

[Mindelicious]

Husband loved this Rita!! My mom made a similiar dish while we were growing up which everyone loved so I knew he would enjoy this. I did use farfelle noodles since we are vegan and I cut back on them a bit just because they are much heavier than egg noodles. Vegan butter spread worked just fine in place of the salted butter and we replaced some of the salt with spicy season salt. I served with jelly bread - we would always have fresh bread with homemade jelly along with peppery cabbage dishes. This was soooo easy to make, inexpensive, and totally filling!! The DH ejoyed the leftovers the next day just as much. Thanks so much for this keeper Rita!!! Recipenap for Veg*n Swap 28!!

[Hey Jude]

This was delicious Rita...I used freshly picked cabbage from my garden and made as written except for the peas....deer ate my peas. So, it was onion, cabbage and noodles with the butter, olive oil, salt and pepper. Lots of pepper as you stressed in the recipe. We had this with some grilled bratwurst for a very nice summer supper on the deck. Thanks so much for posting!

[HunkyVeggie]

Amended from an earlier review: Being of Hungarian descent I grew up eating it, although without the peas; we called it Haluska, and we had cottage cheese on the side, which tastes awesome. Also, it was served as the main course, not a side dish. Another thing that really enhances the flavor is turning the heat up at the end and getting a good crisp on the bottom. Today I substitute whole wheat egg noodles to enhance the nutrition content. I only give this four stars for one reason, whenever it's cooking it always smells like there's going to be something even better in the pot (say stuffed cabbage?) and when I was a kid I was always dissappointed!