I grew up eating this so I feel sort of silly blogging about it. But it was easy and delicious, and if you get cabbage in your farm box for three weeks in a row, this recipe might come in handy.
butter (and a little olive oil)
2 red onions
cabbage (I used 2/3 of a cabbage)
salt and pepper
1 16 oz. package of egg noodles (lukshen, if you grew up a a Jewish household)
1) Cook the noodles according to package instructions. FYI, I bought Whole Foods’ 365 brand extra wide egg noodles. Who knew Whole Foods made lukshen?! My Bubbie would be amazed.
2) Melt butter (around 2 T.) in a large skillet and add a little olive oil so the butter doesn’t burn. Slice the onions thinly and add them to the skillet. Cook on medium low heat for at least 10 minutes, until the onions get brown. Stir frequently.
3) Slice the cabbage thinly. Add cabbage to the skillet. You may have to add half the cabbage, let it wilt a little to make room in the pan, and add the rest. Add salt and pepper. Cook until onions and cabbage are soft.
4) Drain the noodles and add to the skillet. Add a little more butter if too dry, and toss until all ingredients are thoroughly mixed. Add salt if needed.
Good Enough Gourmet, keepin’ it real.