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