*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I also have been making this recipe for years. The only other thing I do is after I saute the cabbage I add chicken broth to the cabbage to steam. This way you can cut the butter down and give the cabbage more flavor. We love it!
This was good, but didn't taste like my mother's! I called her and asked her what she did with hers. She chops up the cabbage, salts it, lets it sit for about 10-15 minutes, then rings the water out of it and sautees it in butter or margarine. And she DOESN'T use onions! I think the onions ruined it for me. It still tasted pretty good, but not as yummy as my mom's! Next time...no onions. 9/23/10 I made this recipe again using my mother's tips (see above) and OH.MY.WORD.!!!! It was PERFECT! Definitely (in my opinion) NO ONIONS! The cabbage gets a sweet taste when you cook it and, combined with the salt and butter, it's mouth-watering. Brings me back to my childhood! :) With no onions and salting the cabbage before you cook it, I give it FIVE STARS!
I too have been making this dish for years -coming from the German/PA Dutch area of Pennsylvania, this is quite a hit. I began serving this up at our Little League games, where I run the concession stand and it just flies out of there. I too, like to saute' the cooked cabbage and noodles together for a bit to mingle the flavors, and I never use onion - I like the cabbage flavor way too much. To finish it off, I sprinkle it with a liberal dose of paprika and mix it all up while I finish sauteing. Its often requested when I have to bring a covered dish. I'm getting hungry for it, just thinking about it.
I made this recipe last night and everyone loved it. I made a few additions in order to serve it as a main dish for our meat loving family. I used penne pasta instead of the wide noodles ( it was all I had on hand) I think it was a great choice due to the texture and shape. First I sauted polish sausage in a little bit of olive oil then I removed them from the pan. I used a large white onion in place of the red added that to the pan and sauted until slightly tender then added cabbage until tender added the smoked sausage and the drained pasta. Oh and the most important part...2 Tbsp of white sugar! My husband usually hates when I cook smoked sausage....he LOVED this recipe. My 10 year old even loved it. I will make this again! Thank you so much for sharing this simply fast recipe!
I make this often. My teenagers love it. The last time I used pre packaged cole slaw mix instead of cabbage. It sautes up extra fast. Its ready by the time the water boils for the noodles!! The carrots in it add a sweet touch thats really good. I used thin egg noodles to keep the textures similar. Great quick after work meal!
This recipe is perfect and made the traditional way just as it is supposed to be. My Grandma used to make this when I was little and after taking one bite I was swept back to my childhood sitting at her dining room table in Hamtramck Michigan i.e Polish town. Just so you know alot of people suggest adding bacon to this but that is not a staple in a traditional Polish kitchen. Bacon added to everything is more of a Southern twist to foods.
Excellent recipe. I was surprised to find out the cabbage had a really mild flavor after sauteeing it slowly at low heat. I used leftover noodles and just added a little white wine to the cabbage and onions so that there was enough liquid to soften up the noodles. I also threw in about a Tablespoon of caraway seeds and a Tablespoon of sugar (you can't really tell there's sugar in it but my mom says that cabbage gets a really mellow flavor if you add a touch of sweetness to it). Also I found out this is one of those recipes where it's even better the next day!