Recipe by Rita~
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.
Top Review by SarasotaCook
It is just divine!
I have made this several time, but forgot to post a review. The first time, I added mushroom; because I had to use a few up.
The second time, made as is.
This time. NO peas, I was out, but I added some broth as the cabbage cooked. Also, the broth really got soaked up by the noodles which I liked. I also added some red pepper flakes to compensate, NO peas. I know different flavors, just wanted a little extra punch.
SO - overall, it doesn't matter, Follow it exactly, or do a couple of minor changes like me. I liked each and every time; and will make it over and over.
This is easily a main dish as well, served with a salad.
My fave ... those 'big thick' egg noodles. Nothing better. 10 stars for me!
- 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 See How It's Made
- Melt butter and olive oil in pan over med high heat.
- Saute onions till golden brown, 5-10 minutes.
- Add cabbage cook till soft, 15 minutes.
- Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
- Cook 2 minutes and serve.