Here is another traditional Polish comfort dish - we could really call it a deconstructed Pierogi! All the flavors without all the fuss. These make a great side dish along with some crispy grilled kielbasi - yum!
A favorite of all of Eastern Europe. The cabbage prepared this way is very nutty and sweet. Not what you would expect. I hope you will try it!
- 4 cups egg noodles
- 1/2 cup unsalted butter
- 2 cups sliced, sweet onion
- 6 cups cabbage, sliced thinly
- 2 tsp. brown sugar
- 1 tsp. caraway seed (optional)
- 1/2 cup chicken broth
- Salt and Pepper to taste
Melt butter in a large deep skillet over medium heat. Add onion, sprinkle with brown sugar and saute, stirring occasionally for 8-10 minutes or until onions are softened and just beginning to turn golden.
Add cabbage to skillet. Cook for about 5 minutes or until cabbage starts to wilt and shrink down. Stir in caraway (if using). Add chicken broth, cover and reduce to a simmer. Simmer for about 10-15 minutes or until cabbage is tender. Add salt and pepper to taste. Stir in noodles and cook until noodles are heated through. You can serve this with sour cream, or we even used to stir in cottage cheese.
Sharing with Vintage Recipe Thursday
Sounds great Patti! I love cabbage and look forward to trying this. Happy Weekend:@)
ReplyDeleteLove Polish food. We used to have the very best Polish restaurant nearby. We would go with all of our neighbors once a month.
ReplyDeleteMy grandma taught me to make "Fried Cabbage and Noodles" years ago. I didn't realize it was a Polish dish! And while ours doesn't have as many ingredients, it is delicious and one of our favorite sides!
ReplyDeletemy wife is polish and says her mom makes this, now I have something to feed her that will remind her of her mom! Thanks!
ReplyDeleteThis is a standard in my husband's (German!) family. I took it once to a potluck and no one there had heard of it and it was a sure hit. So easy. What is it about cabbage? (We don't use brown sugar, caraway or broth -- gonna try it your way.)
ReplyDeleteI'm so glad you added this great family recipe to Vintage Recipe Thursday, Patti. :-) I love your traditional recipe.
ReplyDeletePatti, I'm just now discovering this as it was one of the recipes featured under your current post. I'm sooooo excited! Jumping-up-and-down excited (that's how my daughter-in-law used to describe my granddaughter when she was about to explode)! I'm quite sure this is going to be the answer to something I've tried to recreate (without success) ever since leaving Germany. I don't know what my (then) mother-in-law called it, but I do know that it always disappeared in a flash. There was, of course, no recipe...
ReplyDeleteWe add cottage cheese to ours when we make it.
ReplyDeleteStir in cottage cheese before serving.
its great with cottage cheese and it adds some protien.
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