Hungarian Cabbage Noodles
Source of Recipe
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List of Ingredients
8 oz. wide egg noodles, cooked according to package
6 T. margarine
1 large onion, chopped
1 head cabbage, shredded
1 T. Lawry's seasoned salt
Salt and pepper to taste
1 T. parsley, chopped
Recipe
While noodles are cooking, melt margarine in large skillet and saute
onion
until transparent. Rinse cabbage in cold water, drain and add to onion.
Sprinkle
in salt, pepper, seasoned salt and parsley. Cover skillet and steam
until
cabbage is tender. Drain noodles, add to cabbage mixture, being careful
not to
break up the noodles. Can be reheated on low if needed. Source: Rose J.
Hodur,
Mission Viejo Community Cookbook
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