Cabbage: Cabbage Noodles Heaven
Source of Recipe
unknown
Recipe Introduction
This is an old recipe. Plan ahead... needs to sit in the frige for 3-4 days for the full effect.
List of Ingredients
-One large green cabbage
-One 16 oz pkg. wide egg noodles
-1/2 to one full stick (pound) of butter
-Spices to taste (dill seed and celery salt are good)
-Salt and black pepper to taste
Recipe
-Boil the cabbage in water (you can cut it into manageable pieces first if you prefer) until it is so soft it mashes/flakes with a fork.
-This can take some time, over an hour.
-Boil the egg noodles in water (add a bit of salt and cooking oil) until they are done.
-Slightly underdone is best.
-Time this so the cabbage is done at the same time or before the noodles.
-Remove the cabbage from the water and drain to let the bulk of the water go. (Save the cabbage water for soup stock...when cool, put in a ziplock bag and then in the freezer.)
-Put the cabbage back in the empty pot or a large bowl. Cut it into tiny pieces.
-Use any implement you want, but if a fork isn't doing the trick, the cabbage is undercooked.
-When the cabbage is all in tiny little pieces, add the butter, spices, salt and pepper.
-Go easy on the spices, they will intensify later.
-Mix.
-Add the drained noodles and mix.
-Try to keep the noodles intact.
-Okay, what you have now is a rather boring buttered cabbage pasta thing.
-You are wondering why in heck I recommended it to you.
-Well don't eat it, stick it in the fridge.
-The next day you have this weird cabbage stuff with a bit of flavor to it.
-You can eat a little, but don't write me to say it's only so-so.
-Stick it back in the fridge.
-Now it's the third day.
-It's yummy.
-Heat it up on the stove (each day you have some you can heat the whole potful).
-If there are any leftovers, stick them back in the fridge.
*Fourth day...heaven.
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