by Melania Orasch
(Caistor Centre, Ontario, Canada)
This cabbage and noodle recipe comes from my husband's homeland Karntner, Austria. It was a favorite dish growing up and during times when there wasn't much meat available, just after the war.
1 head of cabbage small to medium
1 med. to large onion
2 cloves of garlic
1 cup of water
2 tbsp butter
1 tsp ground caraway seeds
salt and pepper to taste
1-2 cups of cooked noodles
Shred the cabbage to very thin slices. Once shredded, put into a large pot along with chopped finely onion, pressed garlic, water, caraway seeds and salt and pepper to taste. Leave this to simmer on the stove, stirring occasionally until the cabbage is thoroughly cooked. Cook the noodles and when ready to serve mix the noodles and cabbage together.
Please note, at present on recipes submitted by readers
, such as this recipe, the print button will print the recipe and the above sections. You can limit the amount printed by selecting 1 or 2 pages on your printer menu. Alternatively, you can copy and paste the recipe into a document and then print it.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
Download FREE "Herbs & Spices in the German Kitchen" NOW
by Subscribing to my FREE monthly Newsletter
Quick Fix Recipes
Experience Germany: food, people, country, & RECIPES!
Remember to BOOKMARK this page, so you can find your way back!