Cabbage Stroganoff
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 226.79 g egg noodles
- 73.94 ml butter, DIVIDED
- 1 large head of cabbage, shredded fine
- 1 sweet onion, thinly sliced
- 1 beef bouillon cube
- 118.29 ml hot water
- 2.46 ml Worcestershire sauce
- 118.29 ml sour cream, reduced fat is great
- 1.23 ml celery seed
- 1.23 ml salt
- 1.23 ml pepper
directions
- Cook the egg noodles according to package. Drain; toss with 2 tbsp of the butter and keep warm.
- Meanwhile, melt remaining 3 tbsp butter in a large skillet.
- Add the cabbage and onion slices and sautee for about 5 minutes.
- Dissolve the beef bouillon cube in the 1/2 cup hot water with the worcestershire sauce; pour into the skillet with the cabbage/onions.
- bring to a simmer and continue to cook, stirring often, for about 15 minutes or until the cabbage is to your desired tenderness.
- Reduce heat to low and stir in the sour cream, celery seeds, salt and pepper. Heat through but do NOT boil.
- Serve over the hot cooked, buttered egg noodles.
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RECIPE SUBMITTED BY
*Parsley*
United States