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Shredded cabbage is 'salted' for 1 hour
and then squeezed to remove excess liquid prior to being sautéed
in butter and then tossed with cooked egg noodles.
Cabbage and Noodles
- 1 medium head cabbage, shredded
2 tablespoons kosher salt
1/4 cup butter
Freshly ground pepper
1 teaspoon granulated sugar, or to taste
1 pound egg noodles, cooked and drained
- Put cabbage in a large bowl. Sprinkle
with salt; toss. Leave for 1 hour, then squeeze to remove liquid.
- Melt butter in pan; add cabbage. Season
with pepper; toss. Cover and cook over very low heat for 20 minutes
or until cabbage is tender. Add a little sugar to noodles. Add
noodles to cabbage; toss to combine and serve.
Makes 8 servings.
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