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Polish Cabbage Noodles
January 12, 2004

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!

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