Polish Style Cabbage And Noodles Recipes

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
• Gently stir bow tie pasta into the ham and cabbage and heat through.

Steps:

• Melt butter in large skillet.
• Add onion and sauté until transparent.
• Add cabbage and sauté 5 minutes, or till tender but still crisp.
• Stir in caraway seeds, salt and pepper.
• Cook noodles in salted water as directed on package.
• Don't overcook.
• Drain well.
• Stir noodles into cabbage and add sour cream.
• Cook 5 minutes longer, stirring frequently.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Steps:

• Melt butter and olive oil in pan over med high heat.
• Saute onions till golden brown, 5-10 minutes.
• Add cabbage cook till soft, 15 minutes.
• Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
• Cook 2 minutes and serve.

Steps:

• Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
• Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.

Steps:

• In a large deep skillet frie the bacon and onions with the butter and garlic.
• Add the cabbage, and continue to saute covered until the cabbage is cooked through. You may need to add some water to the skillet to help the cabbage cook through without browning too much.
• Add the cooked bow tie pasta and season with salt and pepper. Continue to cook until warmed through.

Steps:

• Cook pasta in a large pot of boiling salted water.
• Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
• Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

Steps:

• Melt the butter in a large skillet.
• Add the onions and sauté until transparent.
• Add the cabbage and sauté 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 the package. Drain well.
• Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.