Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ½ cup | Yellow onion; peeled |
| \N \N | & chopped |
| 4 cups | Cabbage, chopped or thinly sliced |
| 1 teaspoon | Caraway seed |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Black pepper; freshly ground |
| 1 pack | (8 oz) egg noodles |
| ½ cup | Sour cream; optional |
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Melt the butter in a large skillet. Add the onion and saute until transparent.
Add the cabbage and saute 5 mins 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 over cook.
Drain well. Stir into the cabbage and add the sour cream. Cook 5 mins longer, stirring frequently.
From: Dan Klepach