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Noodles And Cabbage

baked, hungarian, main course, pasta, side dish
vegetables

2 pounds green cabbage; coarsely chopped
Salt
4 large onions; finely sliced
1/2 cup butter or margarine
1 teaspoon salt; optional
Pepper; optional
16 ounces broad egg noodles

Preheat oven to 375°F. Cook broad noodles al dente according to package directions. Sprinkle chopped cabbage with salt and allow to sit in a colander for about half an hour. Rinse cabbage and squeeze out as much liquid as possible. Meantime sauté onions in butter or margarine until lightly browned. Add cabbage and continue to sauté until cabbage is soft and golden. Stir in cooked noodles. Add salt and pepper and place in a greased casserole and bake until top is nicely browned, about a half hour. Yields 2 quarts. NOTES : Baked cabbage and sautéed onion served with noodles. Chopping the cabbage and slicing the onions is easy to do with a food processor. 2415 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:45

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