Cabbage and Noodles

[BMyers]

Cabbage and Noodles

1 head of green cabbage
1 stick (8tbsps) unsalted butter
Salt to taste, at least 1 tsp
1 pound egg noodles
Optional garnishments
- poppy seeds
- sour cream or cottage cheese
- pepper to taste

Core the cabbage, shred it finely, wash, and dry. To dry use a kitchen towel or a salad spinner.
Melt the stick of butter in an enameled dutch oven. Its what I used and it worked great. Unsure if it would work in bare CI.
Add cabbage and toss in the melted butter using appropriate utensil - I used silicone salad tongs. My DO is 4.5 quarts so I had to initially split batch in half between two pots to cook down the cabbage and then I combined in DO.
Add salt and cover and cook for 10 minutes on medium heat. Reduce heat to medium low. Toss and cover again every 20 minutes for up to 2 hours. I only tossed twice. The goal is to brown the cabbage. Remove the lid after the final toss and increase the heat to cook off any runny moisture, tossing more often.
Cook the egg noodles as directed on package. Add to the cabbage. I didnt add all, up to you. If desired, serve with the optional garnishments above. I used the poppy seeds and sour cream and it was delicious.

Pics
http://imgur.com/a/TZVO9yF

[Steven C]

That does look like something I would try,

I give it go as with your recipe and then try it with my home made egg noodles that cook up a bit thicker. I can cut them short or longer narrow or wider. Gives me something to think on.

[SeanD]

Looks like I know what Im making soon......sounds straight forward and great, by the looks of it.