Inexpensive and hearty. Great as leftovers the next day. Often found as an offering during lent on the menu as fire company and church fundraising food sales.
- 12 ounces wide egg noodles
- 1 cup butter, divided
- 1 large onion, chopped
- 1 medium sized head green cabbage, cored
- salt and pepper to taste
- water, as needed
- Cook noodles as directed on package in salted, boiling water until tender but still firm. Drain.
- Melt 1/2 cup butter in a large skillet over medium heat; cook and stir onions until translucent, 5 to 10 minutes
- Cut cored cabbage into 1 inch pieces. Add remaining butter and cabbage to onions, cook stirring occasionally until cabbage is softened.
- Season with salt and black pepper. Place cooked noodles and cabbage and stir gently to combine.
- Instead of noodles, you can use 2 packages (1 lb) commercial prepared gnocchi. (or go all "old-country" and make your own dough balls!) If you like your cabbage softer, cook it to your desired consistence before mixing it with the noodles or gnocchi. You can also fry three pieces of bacon cut into small strips, add the reserved bacon grease to your butter for frying the onions and the cabbage and return the reserved, browned bacon to the pot with all the ingredients before serving. (for the carnivores in the family)