Noodles and Cabbage

From: andypandy

On May 16, 2009

Made this following recipe,then near the end tasted and just added a splash of rice vinegar, and that for some reason mellowed it to a sweeter meld. The only way you could go wrong is by adding too many noodles, I thought the one pound of cooked noodles way too much. I think I like it more cabbage than noodles, so next time will add just enough to suit the way I like it, this time I just tossed in all the cooked noodles. Also the buttery cabbage is so nice and moist it keeps the noodles moist in the mouth with cabbage juices instead of swimming in butter. Will make this again for sure. Oh I did add caraway too. Ate without sour cream as I didn't have it but next time will add it as I can see where is going to work well, overall this reminds me of perogie only with more flavour.

From: DbKnadler

On Feb 1, 2009

This was a pretty good, quick and easy meal. We made it for one of our weekly "veggie nights". I used spaghetti instead of wide noodles since that is what I had on hand. I added parmesan cheese to the top of my kids plates to get them to eat it better. My daughter loved it, my son did not. I thought it was wonderful. My husband always takes leftovers the next night to work since he works 2nd shift and doesn't eat dinner with us. He ended up forgetting to grad dinner on the way out the door the other night after a hectic day and never did get to try it yet. We did not have the sour cream on hand so maybe next time we will give that a whirl.

From: Mishkapett

On Nov 16, 2004

This is an excellent recipe. This is the exact one I use with one difference...I use equal amounts of bacon grease and butter to fry the cabbage and onions. I let the cabbage and onions cook on low heat for 3 to 4 hours. For some reason, the longer it cooks, it picks up an almost garlic flavor. I also don't serve it the day I make it either...I wait until the next day and again, for some reason, it tastes even better. Either way you make it, it's a great recipe!!

From: Mirj

On Dec 14, 2004

Growing up in a Hungarian household we always had this at Friday night dinners. My mother always used bow-tie noodles, and so did I. Left out the sour cream because we had this with chicken (religious restriction) but did add some caraway seeds for nostagia. Good recipe, thanks!