by Posey Salem
This is a delicious dish familiar to many eastern European countries. Many Jewish families adopted this dish because it is easy to make, inexpensive, can be easily doubled and is very nutritious. It can be served as a main vegetarian entrée or as a side dish to accompany roast chicken or beef brisket.
Makes 6 to 8 servings.
- ¼ cup butter
- 1 tablespoon sugar
- 1/2 cup chopped onion
- 4 cups cabbage, thinly sliced
- 1 teaspoon poppy seed or caraway seed
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 (8 ounce) package wide egg noodles, uncooked
- 1/2 cup sour cream
- 2 tablespoons seasoned bread crumbs or Parmesan cheese (optional)
- In mixing bowl, mix cabbage and 1 teaspoon of salt. Let sit for 30 minutes.
- Take handfuls of cabbage and squeeze the water out. Blot on paper towels.
- Cook noodles according to package directions until tender.
- While noodles are cooking, melt butter in large skillet.
- Add sugar and heat until it browns
- Add onion and sauté until they just start to wilt.
- Add cabbage; sauté about 15 minutes or until tender, stirring often.
- Season to taste with salt and pepper and stir in caraway or poppy seeds.
- Remove from skillet and place in large bowl, keep warm.
- When noodles are cooked, drain. Stir noodles into cabbage.
- In small pan over medium heat, warm the sour cream. NOTE: do not bring to boil, just barely heat it so that it is warm to the touch.
- Fold sour cream into noodle/cabbage mixture.
- Sprinkle with seasoned bread crumbs or Parmesan cheese if desired