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Vegan Recipe for Cabbage and Noodles
If you are looking for an economical, healthy and delicious side or main dish, this dish, cabbage and noodles, fits the bill!
This is a recipe that my mother made. She got it from her mother and her mother got it from her mother and now I make it.. It originates in Poland. Furthermore, In these economically hard pressed times this dish is super cheap. In fact, if you have a garden you can grow most of the ingredients yourself, making it even more healthy. It is super easy, cheap, healthy and delicious!
I hope you like it.
1 head of cabbage
1 white onion
Olive Oil or Butter (I prefer butter)
Extra Wide Egg Noodles (and if you really want to go all out click on the word noodles for a recipe of home-made noodles)
This will feed 3 or 4 for dinner and you can use it as a main dish or as a side dish. If you want to add meat then add some kielbasa or sausage. I also add some brown mustard to the meat but that is just me, if you like mustard then add it if not then don't.
The first thing you need to do is finely chop up a whole yellow onion. Sauté it in the vegetable oil for about 3 minutes (don't worry if it's not cooked through). Use a large wok so that you have enough room for the cabbage and noodles later.
Then chop up a whole head of cabbage into about 1 inch squares. In the meantime make about ½ bag of noodles according to package directions or you can make homemade noodles and boil them until done.
Drain the noodles and set aside.
Add the cabbage to the onion after it has browned. Add a little water as you go and cook until the cabbage is starting to brown as well, add more oil as you go (if I'm on a diet I add very little oil, if not more..you can also wait until the end to add the oil but then you'll need a bit more water and make sure you let the water evaporate off). My mother makes this with butter, so if you would rather use butter instead of oil feel free to do so. She uses about a stick of butter. Add the noodles and mix it into the cabbage and onion. Use salt and pepper to taste. After the mixture is starting to brown, keep stirring to make sure it is browned all over add about 2 tablespoons more or less of oil or butter and cook a little longer.
That's it, make sure there is enough salt and pepper and that the dish is browned. Leftovers can be kept in a tight container and will last for about a week. You can eat the left-overs either cold or warmed up on the stove or in the microwave. Cabbage and noodles are also good when you want to brown bag it at work as they can be eaten at room temperature or warmed up in the micro-wave.
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