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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.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Harmon, John
Date:Apr 1, 1985
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