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Add a photoServings: 4
Ingredients
- 3/4 lb HEAD CABBAGE
- Â Â CORED,SHREDDED
- 1/2 tsp SUGAR
- Â Â FRESHLY Grnd PEPPER
- 6 Tbsp. SCHMALTZ,Or possibly BUTTER,Or possibly OIL
- 1Â 1/2 c. MEDIUM EGG NOODLES
- 1/2 lrg ONION Chopped
Directions
- Add in CABBAGE TO LARGE SAUCEPAN OF BOILING SALTED WATER AND BOIL FOR 5 Min,Or possibly Till JUST TENDER. DRAIN IN COLANDER. RINSE UNDER Cool RUNNING WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY THE HANDFULLS TO REMOVE EXCESS WATEER. Heat 4 Tbsp. BUTTER IN LARGE SKILLET.Add in ONION AND Saute/fry OVER MEDIUM LOW HEAT SEVEN Min,Or possibly Till BEGINING TO TURN Golden brown.
- Add in CABBAGE,SUGAR AND PEPPER TO TASTE AND MIX WELL.Saute/fry OVER MEDIUM HEAT,STIRRING,THREE Min.THEN Saute/fry OVER MEDIUM HIGH HEAT,STIRRING,FEW Min MORE TO LIGHTLY BROWN.
- COOK NOODLES IN LARGE PAN OF BOILING SALTED WATER SEVEN Min,Or possibly Till JUST TENDER.DRAIN THROUGHLY AND Add in TO CABBAGE.Add in REMAINING 2 Tbsp. BUTTER.TOSS OVER LOW HEAT JUST Till MIXED.TASTE FOR SEASONING SERVE Warm.MAKES FOUR SERVINGS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 12mg | 4% |
| Sodium 16mg | 1% |
| Potassium 175mg | 5% |
| Total Carbs 16.2g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.69g | 2% |
| Protein 3.07g | 5% |
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