If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My Hungarian born mother made this dish frequently. We actually preferred it to a meat entree. —notyou311
Serves 6 to 8
- 4 cups wide egg noodles
- 1/2 cup butter
- 2 cups thinly sliced sweet onions
- 6 cups thinly sliced cabbage
- 1/2 teaspoon salt
- to taste pepper
- 1/2 teaspoon olive oil
- 1 Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside. 2 While noodles are cooking, melt butter in large deep skillet over medium-low heat. 3 Add onion and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden. 4 Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally. 5 Turn heat down to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though. 7 Adjust seasoning if necessary and serve hot.
Go Greek (Yogurt)
The secret to lighter, tangier whipped cream
Yogurt whipped cream: your new go-to.
Bagel and lox, in a salad.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.