The recipe I have for this uses bacon fat instead of butter for a little more flavor; I usually just start with cut up bacon and leave it in for a little texture. I also add smoked sausage and it's a great meal!
This is very similar to how my Mom made cabbage and noodles except that she always served it with cottage cheese! I like it like this!
I'd never had this dish before seeing it on a buffet in PA at Easter. Decided to try it at home. This recipe was the perfect starter. I used half butter/half olive oil. I cooked my egg noodles in turkey broth and combined it all for a very satisfying meal. I will try with sour cream next time.
I added 1/2 lb to1 lb of sausageto this dish perferably hot sausage so u dont have to add any other spices just brown your sausage and onion togather add the cabbage sprinkle the pepper and salt on top dont stir, cover and let cabbage reduce by half u(u may stirin between but i always sprinkle a lil salt and pepper on top after stiring to let the cabbage pick up the flavorthen i add the sour cream and noodles it taste great and i never have a complaint its also tasty cold
Basic, yet delicious. You can't go wrong with a classic like this. I like that this recipe uses onions, and not just cabbage. I used sweet onions and they added a nice sweetness. I served with a dallop of low-fat sour cream. Thanx for posting!
I've used part olive oil and it's still great. I also never serve it with sour cream, which would cut down on the calories too. My Hungarian Mom never served it with sour cream also.
Very nice, but a bit bland for us. I added some seasoning salt, Spike Seasoning (which is heavy on the celery seed), and some Garlic Garlic (a Pampered Chef seasoning). We really liked it a lot after all of the seasonings. And the sour cream truly makes the meal great! Thanks, we will make this again. Made for Photo Challenge October 2008.
This is pretty close to the recipie my grandmother used to use... only thing different is of course the Hungarian Paprika and instead of using butter to fry the cabbage she always used chicken skins and fat that she liquified in the pan... as stated earlier not easy on the arteries!!!
This recipe is so much like the one my mother used to make. Thanks for posting it.
just like grandma used to make!