-In a large skillet or wok over medium-high heat, sauté
cabbage and onion in butter/grease until tender; cover
and simmer over medium heat for 10 minutes.
-Stir in seasonings and cooked noodles; cook until warm
To make this a main course, sauté 1 lb. sliced Kielbasa
with the cabbage and onion. Frozen egg noodles work best
for this recipe. In many traditional recipes, I have also
seen people stir in about 1/2 cup sour cream to the
finished product. I have made it both ways and think it
tastes better without.
Make It A Meal:
Serve with Hungarian Cucumber Salad
was born in Hungary and this was a weekly meal in
our home especially on Friday's (Catholic) during
the 40's, 50's and 60's. My children always
request this when they come home to visit as
well! Have never tried it with the kielbasa but
will try! And we cooked cabbage for at least a
half hour until it turns a light brownish color!
I made it
at home, and it turned out to be a huge success.
They keep wanting me to make it again!
this for the second time yesterday. It was such a
hit at home, I made it to take to an Easter
brunch. Everyone loved it and complimented me on
it. I added the kielbasa and used frozen egg
noodles (they looked and tasted like homemade).
used to add paprika to her dish to give the dish
some color and flavor...she served it with
something called a 'cottage ham' which is
something I think is unique to Northeast Ohio
because I sure can't find it anywhere in
love this recipe! I used frozen egg noodles and
1/4 C. bacon grease and 1/4 C. butter. I also
added the bacon I fried to get the grease. I
broke it up into small pieces. It tasted like
sauerkraut piegrohes. I took it to work and it was a
really big hit.
Yummy, my father made this for us all the time. I
now feed my family this recipe with kielbasa, we
add a dolap of sour cream, an extra sprinkle of
paprika and then right at serving a large dose of
soy sauce and Tabasco. We eat this about once a
week, and many of my friends have taken to
serving this dish often too. Was glad to see you
offering it fot those who may not know.
great-grandmother and grandmother made the best,
even if I try to duplicate their recipe!
Its difficult to find good, wide noodles to
use, so Ive used lasagna noodles cut into
squares after cooking them al dente first. Much
better than the store-brand extra wide
noodles which are never wide enough.
My grandmother made this
dish often. She would melt a large pat of butter in a skillet add
the cabbage noodle mixture and let it brown. No stirring! When the
noodles were browned and crispy she inverted a plate on the skillet
flipped the noodles onto it and rebuttered the skillet and browned
the other side. She served it with sour cream. We often had smoked
sausage (my Dad made it) along with this dish. PS The 'cabbage
noodles' were kept in the refrigerator in a cover container ready
for several days out.
MY FAMILY MAKES THIS WITH
ROAST BEEF AND MAKES ROAST BEEF GRAVEY TO PUT OVER THE CABBAGE. WE
BROWN THE CABBAGE TO A GOLDEN COLOR.
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