*  Exported from  MasterCook  *
 
                         NOODLES CABBAGE AND ONIONS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----KOSHER GOURMET COOKBOOK-----
      3/4   lb           HEAD CABBAGE
                         CORED,SHREDDED
      1/2   ts           SUGAR
                         FRESHLY GROUND PEPPER
    6       tb           SCHMALTZ,OR BUTTER,OR OIL
    1 1/2   c            MEDIUM EGG NOODLES
      1/2                LARGE ONION MINCED
 
       ADD CABBAGE TO LARGE SAUCEPAN OF BOILING SALTED WATER AND BOIL FOR 5
   MINUTES,OR UNTIL JUST TENDER. DRAIN IN COLANDER. RINSE UNDER COLD RUNNING
   WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY THE HANDFULLS TO REMOVE
   EXCESS WATEER.     MELT 4 TABLESPOONS BUTTER IN LARGE SKILLET.ADD ONION AND
   SAUTE OVER  MEDIUM LOW HEAT SEVEN MINUTES,OR UNTIL BEGINING TO TURN GOLDEN.
   ADD CABBAGE,SUGAR AND PEPPER TO TASTE AND MIX WELL.SAUTE OVER MEDIUM
   HEAT,STIRRING,THREE MINUTES.THEN SAUTE OVER MEDIUM HIGH HEAT,STIRRING,FEW
   MINUTES MORE TO LIGHTLY BROWN.
       COOK NOODLES IN LARGE PAN OF BOILING SALTED WATER SEVEN MINUTES,OR
   UNTIL JUST TENDER.DRAIN THROUGHLY AND ADD TO CABBAGE.ADD REMAINING 2
   TABLESPOONS BUTTER.TOSS OVER LOW HEAT JUST UNTIL MIXED.TASTE FOR SEASONING
   SERVE HOT.MAKES FOUR SERVINGS.
  
 
 
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