Sautéed onion and green cabbage with fresh garlic and red delicious apples seasoned with caraway and poultry seasoning. Tossed with noodles!
4 T. margarine
2 T. peanut oil
4 garlic cloves, peeled and finely chopped
2 lg. red delicious apples, peeled, cored and chopped finely
2 c. diced onion, 3/8 inch squares
1-1/4 lb. green cabbage, cored and sliced into thin 3/16 inch thick slices/strips
1 t. caraway seed
1 t. poultry seasoning
salt to taste
1 T. sugar
1 T. white vinegar
8 oz. noodles, approx. 2-1/2 inches long
In large skillet, over medium heat, melt margarine with peanut oil. Add garlic, apple and onion, then saute for about 3 minutes, stirring frequently.
Add cabbage. Roll, toss and stir till evenly dispersed.
Add caraway seed and poultry seasoning. Salt to taste, then pepper liberally. Saute for 7 minutes or till vegetables become wilted.
Next, add sugar, then sprinkle vinegar over cabbage. Stir well, then cover and simmer on low heat for 45 minutes. Stir occasionally, adjust for salt as you stir.
Cook noodles in salted boiling water according to package instructions. Drain. Add noodles to cabbage and stir gently to distribute evenly. Serve at once.
Notes: Noodle size is important. Those which are 2 x 1/2 inches work best in this recipe. Eggless noodles are becoming increasingly difficult to find. Mueller’s carries Dumplings & Twists that work well also. If you can’t find any eggless noodles, substitute short twisted pasta ribbons.
Cabbage weight is also important; use as near 1-1/4 lbs. as possible. Don’t use more than 1 tablespoon each of sugar and vinegar. The flavors become beautifully muted toward end of cooking time.
Follow-up note: I’ve since found another great substitute noodle: Pasta Ribbons by Dakota Grower’s Pasta Company.