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| 1/4 Tasse | butter |
| 1/2 Tasse | onion chopped |
| 4 Tasse | Cabbage thinly sliced |
| 1 Teelöffel | caraway seeds |
| 8 x ca. 30 g | Egg noodles |
| 1/2 Tasse | sour cream |
| 1/8 Teelöffel | black pepper freshly ground |
| 1/2 Teelöffel | salt |
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Melt the butter in a large skillet. Add the onion and saute until transparent. Add the cabbage and saute 5 minutes or until tender but still crisp. Stir in the caraway seeds, salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.
Comments: This sort of dish is prevalent in most of the splendid cuisines of Eastern Europe. It is delicious and warming.
Recipe
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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