Yield: 4 servings
|2 cups||Cabbage, green; sliced|
|2 tablespoons||Corn oil|
|1 cup||Onions; sliced & halved|
|2 teaspoons||Garlic; minced|
|¾ teaspoon||Sea salt|
|¾ teaspoon||Black pepper|
|1½ tablespoon||Paprika; preferably Hungarian|
|2 cups||Noodles; cooked of your choice - whole wheat, udon, jerusalem artichoke or other type|
|\N \N||Parsley, fresh;chopped|
The combination of cabbage & noodles pleases the palate. In preparing this dish, I recommend sauteeing the cabbage & onions, separately.
This method brings out the flavor of each food.
Saute the cabbage in 1 tbsp of corn oil about 15 minutes. Set aside.
In a separate pan, saute onions and garlic, along with the salt, pepper and paprika in the remaining corn oil. Cook until the onions are translucent . Stir the onions and cabbage together. Add the cooked noodles and reheat. Serve hot, garnished with parsley.
SERVES:4-6 SOURCE: _Friendly Food_ by Brother Ron Pickarski