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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This goes well with sausage or pork but it also works well if adding leftover heated pork sausage to the dish making a complete meal. Recipe source: Bon Appetit (September 1981) Ingredients:
4 1/2 lbs cabbage, cored and shredded (about 1 large head of cabbage, this is also pretty if using red and green together) |
6 tablespoons butter |
6 tablespoons oil (olive works well) |
3/4 lb egg noodles, cooked according to package directions and drained |
salt and pepper |
Directions:
1. Arrange cabbage in colander and sprinkle with salt.
2. Let stand 10 minutes and then squeeze dry.
3. Melt butter and oil in large skillet over low heat.
4. Add half of the cabbage to skillet and cook, stirring until crisp tender and then add remaining cabbage and continue cooking and stirring until tender (15 minutes), adding more butter/oil if necessary.
5. Stir in noodles and heat through.
6. Season well with salt and pepper.
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