ELLEN'S SOUTH BEND HALUSKI
Family Tested & Approved
head green cabbage
(8 oz.) egg noodles
Cook the cabbage in a large pot in boiling, salted water; drain
Cook the noodles in a large pot in boiling, salted water; drain
Melt butter in large skillet (I use my electric skillet on medium heat). Add cabbage, which has been chopped as small as you like, and noodles. Season with salt and pepper.
Fry, stirring often, until both cabbage and noodles are golden brown.
Serve as a side dish to accompany ham, sausage, or pork; or as a main Lenten dish.