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.
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