My Cabbage And Noodles Recipes

CABBAGE AND NOODLES

Steps:

• Melt butter and olive oil in pan over med high heat.
• Saute onions till golden brown, 5-10 minutes.
• Add cabbage cook till soft, 15 minutes.
• Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
• Cook 2 minutes and serve.

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

MY GRANDMOTHER'S CABBAGE AND NOODLES

Steps:

• Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
• Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

MY CABBAGE AND NOODLES

Steps:

• FOR THE NOODLES.
• While preparing the cabbage cook noodels according to package directions and when drained, cut crosswise with a knife to get 1-2 inch sized pieces. OR break noodles into pieces before cooking.
• FOR CABBAGE.
• Have all ingredients ready before you start cooking the cabbage. Heat oil over medium high heat in a wide pot that will hold cabbage and noodles.
• Add sugar and let caramelize without stirring until golden to light brown. Immediately add onion and butter and stir until soft, 30-60 seconds.
• Add vinegar and cook until almost all has cooked off.
• Add cabbage, caraway and salt. Mix until cabbage has wilted and looks glazed, 2 minutes. Add 1/4 cup water, cover and reduce heat to medium low.
• Braise cabbage in as little water as possible until desired softness, about 15 minutes. Stir occasionally and add more water if necessary. Cabbage should be rather dry when done.
• Taste with salt, pepper, and sugar or vinegar.
• TO ASSEMLE.
• Mix drained noodles into cabbage. Cover and let flavors blend for 2 minutes. Serve with a sprinkle of freshly ground pepper on top for a nicer look.

BACON, CABBAGE AND NOODLES

Steps:

• Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.

CREAMY NOODLES AND CABBAGE

Steps:

• In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes. , Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.

EASY FRIED CABBAGE

Steps:

• Heat grapeseed oil in a large cast iron skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, stir, and cook until fragrant, 1 to 2 minutes. Season with 1 teaspoon Cajun seasoning and stir to combine.
• Mix in red and green bell peppers; cook for 1 to 2 minutes Add cabbage, remaining 1 teaspoon Cajun seasoning, and stir to combine. Add butter and stir until melted. Simmer cabbage until it reaches desired softness, about 15 minutes. Season with salt and pepper.