Virginia Tadrzynski wrote:
>
> I was taught to brown diced bacon, remove the bacon and put the chopped up
> cabbage in the pan with the bacon grease and add a little water. Cover and
> steam/brown. When cabbage soft, add the noodles then.
> -ginny

I find that water is unnecessary as the cabbage wilts nicely in
it own moisture if cooked over low heat with a lid on. And I
don't like it to get too soft. I like some of the thicker pieces
to be a little crunchy - not raw, but still crunchy.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?