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Wednesday, September 28, 2011

Cabbage and Noodle - Haluski - Peggy Konopka Martinez

  • 2 medium heads of cabbage
  • 1 medium onion
  • Canola Oil
  • salt to taste
  • pepper to taste
  • 1 lb egg noodles

Core and dice cabbage in quarters.  Then put the cabbage in the food processor and process it until it is fine.
While you are doing the cabbage you can peel the onion and put the onion in the food processor with the cabbage. 
Coat the bottom of a 3 quart pot with the canola oil and heat.
Once the oil is hot enough, put the cabbage and onion in the pot and cook this until it becomes soft.  This takes a couple of hours.
Make sure you stir every 10 to 15 minutes so it doesn't stick to the pot.
During the course of cooking the cabbage you may need to add more oil so it doesn't burn to the bottom of the pot.
While you are cooking the cabbage put in salt and pepper to your taste.
Taste the cabbage to make sure it is done.

Boil the water for the egg noodles and make them as the directions on the bag.  I usually use medium egg noodles (Pennsylvania Dutch) but you can use any egg noodle.
Drain and rinse noodles.
Mix the egg noodles in with the cabbage in the pot and there you have it. 

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