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Toasted cabbage with noodles.

This goes well with roast pork. 1 small head (about 1-1/2 lb.) green cabbage 1/2 cup (1/4 lb.) butter or margarine 1 large onion, chopped 1 clove garlic, minced or pressed 2 tablespoons sugar 8 ounces wide dry egg noodles Water Salt and pepper Finely shred cabbage; you should have about 8 cups; discard core. In a 10- to 12-inch frying pan over medium heat, melt the butter. Add the onion and garlic and cook, stirring, until onion is limp, about 7 minutes.

Add the cabbage and cook, stirring frequently, until cabbage is limp and turns a brighter green, about 5 minutes. Sprinkle on sugar and continue cooking until cabbage takes on an amber color and begins to brown lightly, about 25 minutes longer; stir often.

Meanwhile, cook noodles, covered, in 4 to 6 quarts boiling water until tender to bite, about 7 to 9 minutes or as package directs; drain. In a shallow serving bowl or rimmed platter, combine noodles and cabbage mixture. Lift with two forks to mix thoroughly. Season with salt and pepper. Serves 4.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Harmon, John
Publication:Sunset
Date:Apr 1, 1985
Words:181
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