In article >,
Kate Connally > wrote:

> I haven't had cabbage and noodle for several years and
> have been craving it for the last 6-9 months. Finally got
> around to make some. Last weekend I bought a head of Savoy
> cabbage and a bag of PA Dutch egg noodles. I chopped up
> half the head of cabbage and put it in the large skillet to
> cook up some with about 1/4 stick of butter and salt and pepper.
>
> Meanwhile I cooked the noodles. As soon as they were done and
> drained I added them to the skillet with the rest of the stick
> of butter and mixed with the cabbage. Then I turned the heat
> up some and let cook with the lid on and checking every five
> minutes until it started to brown a little on the bottom.
> Then I turned the heat up further and stirred it all up from
> time to time so get a nice crusty brown on the noodles.
>
> Boy, was it good. So, I had the rest of the cabbage to use
> up so I got another bag of noodles and this weekend I made
> another batch.
> Kate

Sounds tasty, Kate.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
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