Monday, September 20, 2010

Noodles and Cabbage

Don't run away. It's better than you think. Noodles and Cabbage has become a staple in my house. I even serve it for Shabbos; like I did this past Friday. It is simple to make and even the kids love it; especially with a dollop of sour cream on the top. Better yet, we prefer it with whole wheat pasta rather than white.

What you'll need:
1lb bag wide egg noodles - whole wheat
1/2 cup butter
2 medium or large onions, sliced
2 teaspoons brown sugar (I've used splenda brown sugar with good results)
1 head cabbage, sliced
1 teaspoon caraway seeds or to taste (optional)
Salt and pepper to taste

In a large skillet melt butter over medium heat.
Add the onions and cook until they start to soften.
Sprinkle with brown sugar.
Add the cabbage and toss well.
Cook for about 5 minutes to wilt.
Add the caraway seeds if using and cook an additional 5 or 10 minutes.

Meanwhile, cook the noodles according to package directions. If you are going to let it sit than toss it with a little oil or butter to keep it from sticking together.

When the pasta is done toss with the cabbage.
Salt and pepper to taste.

Serve sour cream.

Onion and cabbage in the pot

I had to use some white pasta because I didn't have enough whole wheat.

Shabbat Shalom!

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