19 November 2017

Mom's Cabbage & Noodles

The bonus Thanksgiving CSA share included onions and green cabbage. As soon as I saw the cabbage head, I knew I wanted to make my mom's cabbage and noodles. It's an easy, comforting dish perfect for a miserable November day, when the wind roars in the chimney and the sun shines too weakly to give real warmth.


While I've given you Mom's recipe as she gave it to me, I usually double the onions and add chopped garlic. Also, sometimes I stir a tablespoon of spicy brown mustard in with the noodles, to give the dish a little kick. While Mom says to leave the dish two days in the fridge for tastiest results, the best I've managed is overnight. The flavors are better when it's sat overnight, so she's probably right about waiting two days ... I am merely too impatient (and hungry) to do so.


Mom's Cabbage & Noodles

Yield: 4, generously

Ingredients

  • ½ large green cabbage
  • 1 medium yellow onion, chopped
  • 1 lb egg noodles
  • ½-1 stick butter
  • Dill seed, caraway seed, & parsley to taste
  • Salt & pepper, to taste

Instructions

  1. Chop cabbage.
  2. Melt butter in a pan.
  3. Sauté onion in pan until tender. Add cabbage and seasonings. Cover and let steam until cabbage is tender.
  4. Cook noodles a directed. Drain and add to cabbage.
  5. Adjust seasonings to taste. Best if it sits in the fridge 2 days.
  6. Serve with Polish smoked sausage or corned beef and lots of spicy brown mustard.


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