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Author Notes: My Hungarian born mother made this dish frequently. We actually preferred it to a meat entree. —notyou311
Serves: 6 to 8
cups wide egg noodles
cups thinly sliced sweet onions
cups thinly sliced cabbage
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.