As an aside, I recommend using the bow-tie noodles. I've tested it often, believe me.
(Cabbage and Noodles)
- 1 large head of cabbage (grated very fine)
- 3 large onions, chopped
- 1 lb. butter or margarine
- sour cream (optional)
- 2 boxes bow tie noodles
In a large skillet, melt butter and begin sauteing onions. Do not fry onions until brown but until they become translucent.
Add cabbage and stir continuously.
Add salt and pepper to taste.
Cook the cabbage and onions until the cabbage is well done but not browned. Be careful not to burn cabbage. If it is too dry, add more butter.
Meanwhile, boil the bow tie noodles until done and drain.
Add the cabbage mixture to the noodles and toss.
Compliment the dish with sour cream if you like.
Note: (from cookbook contributor) My grandmother used bow tie noodles, but any egg noodles can be substituted. See above.