Monday, March 31, 2014

Cabbage and Noodles - Because Winter Still Holdeth On!



Cabbage and Noodles - Because Winter Still Holdeth On!
Thought this makes great picnic food, too, as it holds up well and tastes fine cold.
  • 1 head cabbage, sliced
  • 1 large onion, sliced
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 teaspoon salt, or to taste
  • 12 ounces whole grain noodles
  • 2 quarts water
 
I used white, double fiber in this picture, but prefer a mild-tasting whole wheat or whole rice noodle.
1.In a large (6 - 7 quart) pot, “fry” onions and cabbage in water and oil, stirring every 5 minutes or so, until cabbage softens, about 20 minutes. Keep covered to maintain moisture and nutrients and to cook more quickly. You may have to add a bit more water to prevent burning.
2.In a separate pot, bring 2 quarts water to a rolling boil and add noodles. Cook 7 + minutes until “al dente” - done but still slightly firm.
3.Drain noodles and com

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