Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ½ cup | Yellow onion peeled, chopped |
| 4 cups | Cabbage, chopped OR |
| Thinly sliced | |
| 1 teaspoon | Caraway seeds |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Black pepper |
| 8 ounces | Package of egg noodles |
| ½ cup | Sour cream (optional) |
Melt butter in a large skillet. Add the onion and saute until transparent.
Add the cabbage and saute 5 minutes, or until tender but still crisp. Stir in the caraway seeds, salt and pepper.
Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well.
Stir the noodles into the cabbage and add the sour cream. Cook five minutes longer, stirring frequently.
== Courtesy of Dale & Gail Shipp, Columbia Md. == File