Pennsylvania Dutch Cabbage and Noodles

March 3, 2008

Pennsylvania Dutch Cabbage and Noodles

Inez Whipple, Tucson CSA

This is pretty simple and tasty cabbage recipe that I make
frequently for dinner.

1 tablespoon canola or corn oil
1 medium onion, chopped
1/2 head cabbage, coarsely chopped
1/2 cup water
2 cups whole wheat or egg noodles, cooked
salt, pepper
1/4 cup cheese, cheddar or goat work well, shredded
(optional)

Heat the oil in a large frying pan and add the onion. Cook until the onion begins to become transparent. Then add the cabbage and the water. Reduce the heat a bit and stir occasionally.

When the cabbage is steamed through, add the cooked noodles, salt and pepper to taste and stir gently. Divide onto 2 plates and sprinkle with cheese.

If you want to make this extra special, toast some breadcrumbs in a little butter and add those to the top of the dish before serving.

One Response to “Pennsylvania Dutch Cabbage and Noodles”

  1. Tom and Cathy Rex Says:

    This looks delicious. My family used to make this back in Allentown, PA. My sister still does. The cheese seems like a nice addition.

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