FRIED CABBAGE AND NOODLES

SERVES 4-6

This Pennsylvania German recipe is very easy, although it does take some preparation time because the cabbage and noodles are cooked separately before combining. The advantage to that is that both can be cooked ahead and set aside until shortly before serving. Then all that needs to be done is to sauté the onions, add the precooked items to heat and brown in the order given in the recipe. It can be classified as either a vegetable or a pasta dish, so I posted it on both pages. This is the original recipe, as given to me by my sister-in-law. For a slighlty different version with additional seasonings not common to PA Dutch cuisine, see the notes below.

INGREDIENTS

1 small head of cabbage, cut into 1/2-inch shreds

2 medium carrots, thinly sliced

Salt and pepper to taste

1/2 cup (1 stick) unsalted butter

1 large onion, sliced and ringed

1 teaspoon caraway seed

8 ounces medium-wide noodles

Red wine vinegar (optional garnish)

In a large skillet, steam cabbage and carrots, seasoned lightly with salt and pepper, in a small amount of water until tender crisp, about 10 minutes. Drain; set aside. Dry the skillet with a paper towel.

Melt butter in the same large skillet over medium heat. Add the onions and sauté until tender, about 7 minutes. Add the drained cabbage and carrots, and the caraway seeds. Sauté until tender, about 10 minutes.

Meanwhile, cook noodles according to package directions for al dente. (Be certain not to overcook the noodles or they will turn mushy during the final browning stage.) Drain and add to the pan of cabbage. Increase heat to medium-high and brown slightly, stirring often. Serve immediately, passing the vinegar for drizzling on top.

Note: As good as this is, sometimes I make a few changes that you might like to try. First, I cut the amount of fat by half, which does not compromise flavor, and then use half olive oil and half butter. Chopped garlic, from four large cloves, and one teaspoon dried oregano can be added to the onions when they are tender and sautéed for one minute before adding the cabbage. Then I pass some freshly grated Parmesan cheese with the vinegar to garnish the finished dish. It is equally delicious, but more Italian-oriented than Pennsylvania German.

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