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Serves
2-4, as main dish; 6-8 as side dish
Author Notes
Last week's "sexy cabbage round-up" and this week's genius recipe (Madhur Jaffrey's stir-fried cabbage) have gotten me in high cabbage mode. I love cabbage, and this is probably my favorite cabbage recipe. It's based on a recipe of a friend, who got it from her mother-in-law, who came from the former Czechoslavakia. —louisez
Ingredients
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1
head green cabbage, cored and thinly sliced
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4 tablespoons
butter, oil, or chicken fat
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1
onion, chopped
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12 ounces
egg noodles or bow ties
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1 tablespoon
sugar
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2 tablespoons
poppy seeds
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salt, to taste
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pepper to taste
Directions
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Melt fat or heat oil. Add onion and saute till translucent. Add cabbage. Saute, over low heat, till lightly browned. Stir occasionally. This may take 20-30 minutes.
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Cook noodles while cabbage is cooking. Noodles should be undercooked a few minutes (they'll cook more with cabbage). Drain well.
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When cabbage is lightly browned, add cooked noodles. Add sugar, salt, and pepper. Cook about 10 more minutes over low heat.
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Sprinkle with poppy seeds and serve.
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