I hope, I have not already posted a noodles and cabbage recipe. I love it and make it often. I made it for the holiday. I think, this is based on a Hungarian recipe. I remember it, from my childhood. My mother made this and it was one of her more festive dishes. She was a plain cook, meat and potatoes and always a green vegetable. When I was a child, we ate our green vegetables plain and Mom did not try to disguise them. For some reason, we understood, we eat the food, put in front of us. This was a special dish for us and I have fond memories of it.
Despite my love for this, I did add some broccoli slaw and added a new dimension to the dish.
Noodles and Cabbage
1 1/2 cup broccoli slaw (carrots included)
1 16 ounce bag shredded white or green cabbage
1 1/2 cups gluten-free brown rice spaghetti
1 large onion, diced
1 tablespoon black pepper
1/4 cup brown sugar
2 tablespoons olive oil
Heat olive oil in pan over med high heat.
Saute onions till golden brown, 5-10 minutes.
Add cabbage and cook till soft, 10 minutes. Stir occasionally.
Add broccoli slaw and cook for another 5 minutes.
Mix in noodles .
Season with black pepper and if you use salt, add to taste.
Cook 2 minutes or until heated through.
This is linked to Friday Food