Flay's Braised Cabbage for Sauerbraten & Noodles
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|3 Tbsp||unsalted butter|
|3 lb||red cabbage cored,& shredded|
|1 large||yellow onion, peeled, halved & thinly sliced|
|1/2 c||reserved cooking liquid from sauerbraten|
|1/2 c||white wine|
|salt & freshly ground black pepper ( i used kosher salt and coarsley grated restaurant black pepper)|
|1 1/2 lb||egg noodles|
|4 Tbsp||unsalted butter|
|1/4 c||finely chopped flat-leaf parsley|
|salt & freshly ground pepper|
Sauk Village, IL (pop. 10,506)
Member Since Sep 2011
This recipe compliments Bobby Flay's Nanny's recipe for Sauerbraten & Buttered Noodles. It was a very good recipe, these two recipes are easy once you have mastered the Sauerbraten. They really do make a tasty and appetizing platter & presentation of food.
In a large skillet or saute pan, add butter, and heat till melted, then add the thinly sliced onions, I chose to mix the onions with the cabbage and saute them together, then added the reserved cooking liquid, & wine.
Add the salt & pepper according to taste, then cover with a lid and cook until cabbage are tender and wilted, about 15 to 20 minutes.
FOR THE NOODLES: Cook the noodles in a large pot of boiling salted water until al dente, then drain. Add noodles back into pot and add butter and chopped parsley, salt & pepper to taste, then toss to mix together, and serve while still warm with Sauerbraten & Braised Cabbage.