Noodles Cabbage & Onions
Noodles Cabbage and Onions recipe
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
cabbage
cored, shredded |
|
| ½ | teaspoon |
sugar
|
|
|
black pepper
freshly ground |
*
|
||
| 6 | tablespoons |
butter
|
|
| 1 ½ | cups |
egg noodles
medium |
|
| ½ | each |
onions
large, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
cabbage
cored, shredded |
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 9E+1 | ml |
butter
|
|
| 355 | ml |
egg noodles
medium |
|
| 0.5 | each |
onions
large, minced |
|
Directions
Add cabbage to large saucepan of boiling salted water and boil for 5 minutes, or until just tender.
Drain in colander. Rinse under cold running water and drain throughly.
Gently squeeze cabbage by the handfulls to remove excess water.
Melt 4 tablespoons butter in large skillet.
Add onion and sauté over medium low heat seven minutes, or until begining to turn golden.
Add cabbage, sugar and pepper to taste and mix well.
Sauté over medium heat, stirring, three minutes.
Then sauté over medium high heat, stirring, a few minutes more to lightly brown.
Cook noodles in large pan of boiling salted water seven minutes, or until just tender.
Drain throughly and add to cabbage. Add remaining 2 tablespoons butter.
Toss over low heat just until mixed. Taste and add seasoning as desired. Serve hot.
