Egg Noodles and Cabbage Of course...here’s another comfort food that I love. The combination really doesn’t sound that great but if you like cabbage and you like pasta...you will Love this! If you can get your hands on those nice rough looking Amish Egg noodles (the ones that aren’t all processed and shiny) that’s even better. And even better yet is if you make your own. But if not, regular Grocery store ones will do. Ingredients 1 16oz package medium egg noodles

1 small head of cabbage – cored and chopped

2 cloves of garlic chopped or crushed

1 large onion diced

1 stalk of celery chopped

2 tablespoons Olive oil

¾ stick of Butter

3 tablespoons white vinegar

1 teaspoon sugar

Handful of finely chopped Parsley

½ cup of grated Parmesan or Cheddar Cheese

Salt to taste

Pepper

Sprig of fresh Dill chopped (optional) Chop the Onions, Celery and Cabbage Boil a large pot of salted water for Egg noodles. Melt Butter and Olive Oil in a large saucepan. Add the diced onions, celery and garlic and sauté until transparent. Add chopped Cabbage and put a lid over it and cook on low until cabbage is limp and cooked through (not crunchy) occasionally stirring. Cook your Eggs Noodles (about 9 minutes) and drain. Add Vinegar and sugar to Cabbage as well as salt and pepper. Add cooked egg noodles and blend everything together. Cover and cook on low for about 15 minutes so that all the flavors blend together. Blend in the cheese, parsley, dill and serve. This is very tasty with a lightly breaded meat such as Veal or Pork





