Here’s another one of my favorite ways to use fresh cabbage from the garden. Since we grow our own veggies, this recipe feeds my family of 6 for less than $3. If we opt for a side of turkey Kielbasa, it’s still only around $8 for us all to eat until we’re stuffed.
- 1 small head of cabbage
- 16 oz (1 lb) egg noodles, cooked al dente
- 2 med. onions, chopped
- 1/4 c. butter
- 4 Tbsp olive oil
- salt and pepper
Melt butter and olive oil in a pan over medium heat.
Saute the onions until just starting to brown.
Cut the cabbage into thin slices. Add the cabbage to the onions and cook until tender, approx. 5-10 min. (I like to cook it lightly so it still has a little crunch.)
Mix in the noodles. Season with salt and lots of pepper.
Heat through, then serve. (It’s actually good at room temperature,too.)
Goes very well with Kielbasa.
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