Shared by Michael Hurwitz
Shared by Michael Hurwitz
Egg Noodles With Cabbage
Yield: 4 - 6 servings
Egg Noodles With Cabbage
Yield: 4 - 6 servingsFamily Journey
PittsburghMiami BeachBay Harbor, Florida
Jackson Heights, Queens
This recipe was shared by Michael Hurwitz. Read more about his family in "In This Family, Thanksgiving Shabbat Means BBQ Corned Beef" and try his recipes for broccoli slaw salad and corned beef with barbeque sauce.
Ingredients
- ¼ cup any non-dairy butter or vegetable oil
- 1 green head cabbage, cored and cut into ½ inch slices
- 1 ½ tablespoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 1 teaspoon vegetable oil
- 12 ounces store-bought wide egg noodles
Preparation
Step 1
Place the non-dairy butter into a large skillet over medium-low heat. Add the cabbage, salt,and pepper into the skillet. It will look like a lot of cabbage but it will wilt down once cooked. Saute the cabbage until softened and tender, about 25 to 30 minutes, stirring often.
Step 2
Meanwhile, add water into a medium pot, enough to fill it up ¾ the way up. Add ½ tablespoon kosher salt and 1 teaspoon of vegetable oil to the water. Place the pot over high heat and bring it to a boil. Once boiling, add the egg noodles and cook just until tender, about 5 minutes. Drain the egg noodles.
Step 3
Remove the skillet with the cooked cabbage off the heat and add the egg noodles. Mix until the cabbage and noodles are distributed well.
Step 4
Serve hot.
