Fried Cabbage and Egg Noodles


This is one of our faves. You can make it pareve or dairy.

1 (16 ounce) package egg noodles
1 stick butter or pareve margarine
1 medium head green cabbage, chopped
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
While the noodles cook, melt the butter or margarine in a large skillet over low heat. Add the cabbage to the melted butter or margarine; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

Posted on February 15, 2017 at 12:02 am by Rabbi Jeffrey Rappoport · Permalink
In: Health, Kosher Kitchen, Kosher Recipes, Uncategorized

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