Recipe: Hungarian Cabbage Noodles

HUNGARIAN CABBAGE NOODLES

1 (8 ounce) package of Broad Noodles, precooked in boiling, salted water;
approx. 20 minutes
6 Tablespoons of butter or margarine
1 large onion, peeled and chopped
1 large head of cabbage, shredded
Salt & Pepper, to taste
1/4 teas caraway seed (optional)

Meanwhile melt butter in large skillet and saute onion until transparent, if you use butter, turn heat down, so you don't burn the butter.

Rinse shredded cabbage in cold water and add to onion. sprinkle in salt, pepper and caraway seeds. Cover skillet and steam until cabbage is tender.

Drain noodles, add to cabbage mixture. Be careful to not break up the noodles. Serve hot.

*Variation: Reduce the amount of cabbage used and add in drained, and rinsed, sauerkraut (to taste). Preheat oven to 300 degrees. Fry as above, but use bacon drippings. Add all skillet contents, including drippings, to the casserole dish. Bake covered (in the oven) about 35 minutes, then remove cover and cook another 30 minutes, or until it smells and looks done; stirring occasionally. **If baking in oven do not fully precook noodles.