This is comfort food at its best! I believe it's origin is Hungarian and I love to serve it with keilbasa and rye bread.
onion, peeled and cut in strips
cabbage, cut in strips
1 (16) oz
bag wide egg noodles, cooked and drained
sour cream, if desired
1Melt the butter in a large pan or pot, large enough to hold the chopped cabbage.
2Saute the cabbage and the onion in the butter until glossy and tender.
3Add the salt and pepper.
4Cover and let the caggage mixture simmer over low heat for about 15 minutes.
5Add cooked drained egg noodles and mix.
6Serve with a bowl of sour cream.
7Add salt to taste.