Denise's StoryThis is comfort food at its best! I believe it's origin is Hungarian and I love to serve it with keilbasa and rye bread.
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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.
Susan Thomas CafeCalypso - Feb 24, 2011
This was a Lenten staple growing up. Now it's just a staple! I now cook up a few strips of bacon and saute the onion in the grease. Dice the bacon and toss it in with the cabbage.
Annie J JerseyChef - Jun 29, 2011
OOOOHHHHH RYE BREAD AND KOLBASZ (hungarian).. I grew up on that!! Hi Denise,, I was wondering if you cook the keilbasa at all or if you just take it from the fridge and place it on the plate. I am going to have it this way tonight!! It will take me back to my childhood, for sure!!!! :) Thanks for posting!!!
Denise Opalenik dopal - Jun 29, 2011
If I serve keilbasa with this (and I usually do), I simmer it in water in a seperate pot while I'm making the Haluska. Then I slice keilbasa and serve it atop a heaping platter of Haluska. Be sure to have plenty of rye bread on the side!
Annie J JerseyChef - Jun 30, 2011
OK.. first, I have to say mm mmm mmmm.. I made this last night and it was a big hit!!!! Everyone loved it,, and I have some finicky kids here!! As the cabbage and noodles were simmering.... I sliced up the Kolbasz and added them to a buttered pan to brown. Then added it to the cabbage and noodles when they were done!! I also served it with sour cream on the side!!!
I forgot the rye bread!!! :( Won't make that mistake next time!! Gotta have the rye bread!!!!
Thank you Denise!!!!! :)