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50 Recipes, #45: Caramelized cabbage over egg noodles
Every year, we get more cabbage from the CSA than we can possibly eat. I like cabbage just fine, but there are only so many ways you can cook it: stew it, usually with some giant chunk of meat; shred and eat raw in some kind of slaw; roll it around a stuffing, which I never have time to do, much as I love stuffed cabbage; or pickle it.
Somehow, until tonight, I'd forgotten all about that lovely peasant food that is cabbage served over egg noodles, but it was gray all day outside and I had a cabbage that needed eating, so this is what I ended up making. Delicious, though given the butter content, not exactly a low-fat food. Bonus: I ended up using two of the apples still taking up room in the vegetable drawer.
Somehow, until tonight, I'd forgotten all about that lovely peasant food that is cabbage served over egg noodles, but it was gray all day outside and I had a cabbage that needed eating, so this is what I ended up making. Delicious, though given the butter content, not exactly a low-fat food. Bonus: I ended up using two of the apples still taking up room in the vegetable drawer.