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. I add bacon this time. Never tried that before.
Boy was that good. I diced 1/2 lb. bacon and fried it then
removed and drained it and removed about half of the bacon fat.
Then I added the cabbage and procedded as before, adding 1/2
stick butter with the noodles. Near the end I added the diced
bacon to it. That was even better. I think this is the way
I'm going to make it from now on.

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?

"Kate Connally" > wrote in message
...
> 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. I add bacon this time. Never tried that before.
> Boy was that good. I diced 1/2 lb. bacon and fried it then
> removed and drained it and removed about half of the bacon fat.
> Then I added the cabbage and procedded as before, adding 1/2
> stick butter with the noodles. Near the end I added the diced
> bacon to it. That was even better. I think this is the way
> I'm going to make it from now on.
>
> 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?
>
========
I think I would like to try that. Did you use the whole bag per head of
cabbage? Is the idea to fry until the cabbage and noodles brown a little?
I like the bacon idea.

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. I add bacon this time. Never tried that before.
> Boy was that good. I diced 1/2 lb. bacon and fried it then
> removed and drained it and removed about half of the bacon fat.
> Then I added the cabbage and procedded as before, adding 1/2
> stick butter with the noodles. Near the end I added the diced
> bacon to it. That was even better. I think this is the way
> I'm going to make it from now on.
>
> Kate


Does it actually require that much fat? Could you, say, cook the
cabbage in a little sausage drippings or goose fat, and add a
*tablespoon* of butter with the noodles instead of almost a whole stick?

Thanks,
Bob

Oh pshaw, on Mon 25 Sep 2006 11:40:34a, Kate Connally meant to say...

> 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. I add bacon this time. Never tried that before.
> Boy was that good. I diced 1/2 lb. bacon and fried it then
> removed and drained it and removed about half of the bacon fat.
> Then I added the cabbage and procedded as before, adding 1/2
> stick butter with the noodles. Near the end I added the diced
> bacon to it. That was even better. I think this is the way
> I'm going to make it from now on.
>
> Kate

Kate, you're a woman after my own heart! I just made this last week or so,
a couple of times. Until this year, I hadn't made them in a very long
time, but I won't let that happen again. :-) Also very good with halusky
or spaetzle in place of noodles.

--
Wayne Boatwright @¿@¬
_____________________

Oh pshaw, on Mon 25 Sep 2006 01:29:50p, zxcvbob meant to say...

> 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. I add bacon this time. Never tried that before.
>> Boy was that good. I diced 1/2 lb. bacon and fried it then
>> removed and drained it and removed about half of the bacon fat.
>> Then I added the cabbage and procedded as before, adding 1/2
>> stick butter with the noodles. Near the end I added the diced
>> bacon to it. That was even better. I think this is the way
>> I'm going to make it from now on.
>>
>> Kate
>
>
> Does it actually require that much fat? Could you, say, cook the
> cabbage in a little sausage drippings or goose fat, and add a
> *tablespoon* of butter with the noodles instead of almost a whole stick?
>
> Thanks,
> Bob
>

You could, and it would still taste good, but it simply wouldn't be the
same. :-) Actually, I've cut back on the butter recently. I use about
half the total amount that Kate described.

--
Wayne Boatwright @¿@¬
_____________________

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

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Mon 25 Sep 2006 11:40:34a, Kate Connally meant to say...
>
snip

>
> Kate, you're a woman after my own heart! I just made this last week or
so,
> a couple of times. Until this year, I hadn't made them in a very long
> time, but I won't let that happen again. :-) Also very good with halusky
> or spaetzle in place of noodles.
>
> --
> Wayne Boatwright @¿@¬
> _____________________



Made golumkies (spelled by pronunciation, okay?) last night. Secret
ingrediennt? Pickapeppa sauce.
-ginny

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
http://jamlady.eboard.com

Kate Connally wrote:
<snip>

I used Wayne'e recipe last night, made Fried Cabbage & Onions with
spaetzle in it for dinner. We served it with an apple waldorf-type
salad (apples, dried cranberries, almonds, celery, green grapes, creamy
dressing), chilled beets with sour cream and dill, and sliced coctail
rye with mustard and butterkase cheese. Delicious dinner!

I'm not a huge cabbage fan so far in life, but the more I play with it,
the more I like it. I;ve got a St pat;s day recipe (cabbage with
mustard an cream), this fried recipe, and I also do a mu-shu that's
cabbage based.

Kate Connally wrote:
>
> 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.
>
> I add bacon this time. Never tried that before.
> Boy was that good. I diced 1/2 lb. bacon and fried it then
> removed and drained it and removed about half of the bacon fat.
> Then I added the cabbage and procedded as before, adding 1/2
> stick butter with the noodles.

What? No heavy cream?
Are you on a diet or something? :-)

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
>
>
>

Yes, that would certainly be the traditional Polish/Russian/Ukranian etc
method.

zxcvbob wrote:

>
>
> Does it actually require that much fat? Could you, say, cook the
> cabbage in a little sausage drippings or goose fat, and add a
> *tablespoon* of butter with the noodles instead of almost a whole stick?
>
> Thanks,
> Bob

Thats how everyone made it when I was a kid (but never added the bacon).

We started making it a few years back and cut way back on the fat
(similar to what you described) and get a decent result. Getting some
browning gives it a big boost in taste too.

pfoley wrote:
>
> "Kate Connally" > wrote in message
> ...
> > 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. I add bacon this time. Never tried that before.
> > Boy was that good. I diced 1/2 lb. bacon and fried it then
> > removed and drained it and removed about half of the bacon fat.
> > Then I added the cabbage and procedded as before, adding 1/2
> > stick butter with the noodles. Near the end I added the diced
> > bacon to it. That was even better. I think this is the way
> > I'm going to make it from now on.
> >
> > 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?
> >
> ========
> I think I would like to try that. Did you use the whole bag per head of
> cabbage? Is the idea to fry until the cabbage and noodles brown a little?
> I like the bacon idea.

Actually, I used a 1-lb. bag of noodles to 1/2 head cabbage.
However, since I used Savoy cabbage, I think the cabbage to
noodle ratio was a little low. In the past I've always used
regular cabbage which has more "meat" compared to the same sized
head of Savoy (due no doubt to the more crinkly leaves of the
Savoy). I don't see any reason not to use a whole head or
at least more than half a head per lb. of noodles. I thought
I would have liked a little more cabbage in the ones I just
made. But they were still good.

Yes, the idea is to brown the cabbage and the noodles. I like
the noodles nice and golden brown and crispy. They don't all
get brown and crisp just parts of it, so some of the noodles aren't
browned but about 1/2 are. The some of cabbage will get a little
brown also.

The bacon was an inspiration. There's nothing that is not
better with bacon in it! ;-) (Well, maybe not dessert, but the
other day I actually came across a recipe for candy with bacon
in it. Okay, even I, the bacoholic wouldn't make that. Might
give it a taste tho out of curiosity. ;-)) Anyway, can't figure
out why I never thought to add bacon in all the years I've been
making this. Duh!

I eat cabbage and noodles as a whole meal, not as a side dish,
but no reason it couldn't be a side dish. I'm not sure how other
people eat it. I like a big plate of it for dinner. Yum.

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?

zxcvbob wrote:
>
> 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. I add bacon this time. Never tried that before.
> > Boy was that good. I diced 1/2 lb. bacon and fried it then
> > removed and drained it and removed about half of the bacon fat.
> > Then I added the cabbage and procedded as before, adding 1/2
> > stick butter with the noodles. Near the end I added the diced
> > bacon to it. That was even better. I think this is the way
> > I'm going to make it from now on.
> >
> > Kate
>
> Does it actually require that much fat? Could you, say, cook the
> cabbage in a little sausage drippings or goose fat, and add a
> *tablespoon* of butter with the noodles instead of almost a whole stick?
>
> Thanks,
> Bob

Well, I think it does, if you want things to get crisp.
It's not all that much fat compared to the total amount
of noodles and cabbage in the pot. And the bacon fat and/or
butter also give flavor. This recipe fills a deep, 12" skillet
to the top (well over the top until the cabbage wilts).
It makes a lot. But if you're afraid of fat then
use less.

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?

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?

Mark Thorson wrote:
>
> Kate Connally wrote:
> >
> > 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.
> >
> > I add bacon this time. Never tried that before.
> > Boy was that good. I diced 1/2 lb. bacon and fried it then
> > removed and drained it and removed about half of the bacon fat.
> > Then I added the cabbage and procedded as before, adding 1/2
> > stick butter with the noodles.
>
> What? No heavy cream?
> Are you on a diet or something? :-)

Back off, buster. Don't use the "d" word with me!
(Kate making the sign of the cross here, as though
warding off a vampire.) As much as I love heavy cream
and put it in or on anything I can, it just doesn't
belong here. Not that a heavy cream version wouldn't
be yummy, but it would be a different dish. Maybe I'll
try that some time. Yum.

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?

Kate Connally wrote:

> Well, I think it does, if you want things to get crisp.
> It's not all that much fat compared to the total amount
> of noodles and cabbage in the pot. And the bacon fat and/or
> butter also give flavor. This recipe fills a deep, 12" skillet
> to the top (well over the top until the cabbage wilts).
> It makes a lot. But if you're afraid of fat then
> use less.


I'm not afraid of fat (I really like it, actually) but I'm trying to cut
down on it when doing so won't hurt the dish.

I used a half a stick of butter last night to a whole smallish head of
cabbage and 8 ounces of dry egg noodles. I put most of the butter in
with the noodles; next time I'll add more butter (I might use goose fat
or bacon) with the cabbage -- I burned the cabbage pretty bad and had to
transfer it to another big pan. The burnt part stuck tight to the
bottom and I caught it before it ruined the whole lot or stunk up the house.

Bob

zxcvbob wrote:
> Kate Connally wrote:
>
>> Well, I think it does, if you want things to get crisp.
>> It's not all that much fat compared to the total amount
>> of noodles and cabbage in the pot. And the bacon fat and/or
>> butter also give flavor. This recipe fills a deep, 12" skillet
>> to the top (well over the top until the cabbage wilts). It makes a
>> lot. But if you're afraid of fat then
>> use less.
>
>
>
> I'm not afraid of fat (I really like it, actually) but I'm trying to cut
> down on it when doing so won't hurt the dish.
>
> I used a half a stick of butter last night to a whole smallish head of
> cabbage and 8 ounces of dry egg noodles. I put most of the butter in
> with the noodles; next time I'll add more butter (I might use goose fat
> or bacon) with the cabbage -- I burned the cabbage pretty bad and had to
> transfer it to another big pan. The burnt part stuck tight to the
> bottom and I caught it before it ruined the whole lot or stunk up the
> house.
>
> Bob

Bob,
I'm sorry to hear you burnt the cabbage. Did you just have
the heat too high or did you forget about it? I just put the
cabbage in first on low heat with a lid to let it wilt somewhat.
Then when I add the cooked noodles I turn the heat up a little and
still cook with the lid on for a while til it all gets nice and
hot and then turn the heat up to med-high, I think, and remove
the lid and let it cook 2-3 minutes without stirring and then
stir, then another few minutes and stir again to get the crisp
parts off the bottom and let some other parts get browned. You
have to watch it once you turn the heat up. Some of the cabbage
should get browned as well as some of the noodles getting brown
and crisp.

Kate

When I do the cabbage and noodle thing, I'll also use a large onion
(the rest prepared as Kate described). I recall the Frugal Gourmet
recipe also has sour cream folded in at the end.