Pennsylvania Dutch Cabbage Saute Food

CABBAGE AND NOODLES

Steps:

• Cook noodles according to package directions and drain.
• Return to the cooking pot and pour broth over to keep moist.
• Saute the onion in a large skillet in the oil with garlic, black pepper, and salt.
• As the onions soften, add the ham, allowing it to brown lightly,
• Add the cabbage and cook until crisp tender- you still want a little bit of crunch.
• Stir in the vinegar and sugar mixing well.
• Add contents of skillet to the pan with the noodles and stir.
• Garnish with minced parsley if you like.

PENNSYLVANIA DUTCH CABBAGE SAUTE

Steps:

• Saute bacon in a large skillet until crisp. Drain bacon on paper towel. Crumble and set aside.
• Add butter or margarine to skillet if necessary to make 1/4 cup of drippings. Add cabbage, apple, onion, salt, and caraway seeds, 2 Tbl. vinegar, and toss to blend well. Cook 10 to 15 minutes over medium heat.
• Add noodles, cover, and simmer for 15 minutes more.
• Stir in remaining vinegar, sprinkle with reserved bacon, and garnish with sour cream.