—Gail Nero, Canton, Georgia
- 6 tablespoons butter
- 1 small head cabbage (1 pound) , chopped
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups half-and-half cream
- 1 tablespoon all-purpose flour
- 1 package (12 ounces) egg noodles or fettuccine, cooked and drained
- 1 cup (4 ounces) shredded Parmesan cheese
- 1/2 cup crumbled cooked bacon
- In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes.
- Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately. Yield: 10-12 servings.
Originally published as Creamy Noodles and Cabbage in Country Woman September/October 1994, p35
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