Cabbage and Noodles is a simple and economical PA Dutch side dish that is a perfect accompaniment for most Amish style main dishes.
Cabbage and Noodles
By Sue Lau | Palatable Pastime
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Cabbage and Noodles is my recipe of the day with the blogging group Improv Cooking. We post monthly combining two mystery ingredients in a recipe. Since cabbage is on sale everywhere, you can always figure it is a good bet to cook this month.
My recipe is like an American style haluski, which is an Eastern European version of cabbage with noodles or dumplings. It makes a great side dish to go along with your corned beef brisket for St. Patrick’s Day.
The flavors are more Amish and not Irish. But it does go with corned beef. Or any number of meals such as roast, grilled sausage, meatloaf, or chicken.
Improv Cooking Challenge: March 2022
Cabbage and Meat
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Cabbage and Noodles
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Cabbage and Noodles
Cabbage and Noodles
Ingredients
- 8 ounces Amish egg noodles or kluski noodles
- 1/2 cup double strength chicken broth (I make this with chicken base)
- 1 medium onion chopped
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 4 ounces diced ham
- 10 ounces cabbage shredded (1/2 small head)
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 tablespoon minced fresh Italian parsley
Instructions
- Cook noodles according to package directions and drain.
- Return to the cooking pot and pour broth over to keep moist.
- Saute the onion in a large skillet in the oil with garlic, black pepper, and salt.
- As the onions soften, add the ham, allowing it to brown lightly,
- Add the cabbage and cook until crisp tender- you still want a little bit of crunch.
- Stir in the vinegar and sugar mixing well.
- Add contents of skillet to the pan with the noodles and stir.
- Garnish with minced parsley if you like.
Notes
Nutrition
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