Kittencals Cabbage And Noodles Food

KITTENCAL'S FRIED CABBAGE WITH BACON

Steps:

• In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
• Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
• Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
• Stir in the cooked bacon.

KITTENCAL'S CABBAGE AND NOODLES

Steps:

• Cook the egg noodles according to package directions; drain then place back in the pot.
• Add in 2 tablespoons butter to the noodles to prevent sticking; set aside.
• Heat 1/2 cup butter in a large skillet over medium heat; add in onion, sugar and crushed chili flakes, cook stirring until just lightly browned (about 8-10 minutes).
• Add in shredded cabbage; cook stirring until tender or to desired doneness.
• Add in the cooked noodles with Parmesan cheese; toss to combine.
• Season with salt and black pepper.
• Delicious!

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

CABBAGE AND NOODLES

Steps:

• Melt butter and olive oil in pan over med high heat.
• Saute onions till golden brown, 5-10 minutes.
• Add cabbage cook till soft, 15 minutes.
• Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
• Cook 2 minutes and serve.

KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Set oven to 350 degrees F (second-lowest oven rack).
• Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
• Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
• Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
• To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
• Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
• FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
• FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
• Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
• Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
• Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
• Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
• Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
• Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
• At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
• Cover tightly with foil.
• IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
• Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).

KRAUTFLECKERL (AUSTRIAN CABBAGE AND NOODLES)

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
• Add the cabbage, caraway seeds, salt and pepper and combine. Stir in ¼ cup water or broth, lower the heat to medium-low, cover and cook, stirring occasionally, and sprinkling in a bit more water throughout the cooking process (to keep the mixture from drying out) until the cabbage is soft and tender, about 25 minutes.
• Meanwhile, cook the noodles in boiling salted water until al dente or slightly softer, drain, and set aside.
• When the cabbage and noodles are both ready, toss them together, taste and adjust seasoning if necessary. Garnish with a sprinkle of chopped parsley for color, if desired. Serve hot or warm.
• Store in an airtight container in the refrigerator for up to 5 days. Reheat before eating.

KITTENCAL'S EASY LASAGNA

Steps:

• Grease a 13 x 9-inch baking pan.
• In a skillet cook the ground beef with onion until no longer pink; drain fat.
• Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
• Add in pasta sauce; bring to a simmer over medium heat stirring.
• Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
• Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
• TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
• Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
• Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
• Top with remaining 3 noodles then remaining 1/3 meat sauce.
• Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
• Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
• Place onto a baking sheet to prevent any spills (your pan will be very full).
• Set oven to 350 degrees F (oven rack set to bottom position).
• Cover tightly with a double layer of foil and bake for 45 minutes.
• Uncover and bake an additional 10-15 minutes.
• Allow to stand for 20 minutes before serving.

KITTENCAL'S EASY TUNA OR CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Grease a 2-quart casserole dish.
• Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
• In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
• Add in the tuna or chicken; mix to combine.
• Combine the mixture with the cooked egg noodles.
• Transfer to prepared greased baking dish.
• Sprinkle top with the broken Ritz crackers.
• Bake for about 25 minutes.

POLISH CABBAGE AND NOODLES

Steps:

• In a large deep skillet frie the bacon and onions with the butter and garlic.
• Add the cabbage, and continue to saute covered until the cabbage is cooked through. You may need to add some water to the skillet to help the cabbage cook through without browning too much.
• Add the cooked bow tie pasta and season with salt and pepper. Continue to cook until warmed through.

KITTENCAL'S CABBAGE ROLL CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large baking dish.
• In a frypan brown bacon until crisp; drain fat.
• To the same skillet in the ground beef with onion, garlic, green pepper and dried chili flakes (if using) cook until meat is browned.
• Add in Parmesan cheese, salt and pepper.
• Add uncooked rice to hamburger mixture; mix well.
• Mix soup, pasta sauce and water until combined; cook stirring until bubbly.
• Spread the shredded cabbage in the baking dish.
• Spread the hot ground beef mixture over the cabbage (DO NOT STIR).
• Bake covered for 45 minutes.
• Uncover and cook until the cabbage is soft and the rice is cooked (about 20-25 minutes).
• Sprinkle the shredded cheese on top of casserole the last 5 mins of baking (if using).

SAUSAGE, CABBAGE AND NOODLES

Steps:

• 1. Cook noodles according to package. Drain and set aside.
• 2. Heat 1 T olive oil. Cook sausage slices until slightly browned.
• 3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
• 4. Add cabbage and garlic. Cook until tender (10-15 minutes).
• 5. Stir in peas, noodles, salt and pepper. Cook 3-4 minutes until heated through.