| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cabbage and Noodles

2 cups shredded green cabbage

1 1/2 teaspoons salt

6 tablespoons butter or margarine

2 teaspoons sugar

1 teaspoon freshly ground pepper

1 (8-ounce) package egg noodles, cooked al dente and drained

1. Sprinkle cabbage with salt and allow to stand for 20 to 30 minutes. Squeeze out liquid.
2. Melt butter in a large, deep skillet or Dutch oven on medium heat. Add cabbage, sugar and pepper. Increase heat to high and cook, stirring occasionally, until cabbage wilts and is lightly browned and bright green.
3. Toss noodles and cabbage.

Makes 6 servings.