Noodles & Kraut (Krautshpetzels)

Recipe provided by Anne Steinman of the Hillside Chapter.


3 lb. head of Cabbage
1 cup cup Chopped Onion
¾ lb. Margarine
1 lb. Wide Noodles (cooked and drained)
Salt and Pepper to taste


Wash and dice cabbage.

In a large frying pan melt 1/2 lb. margarine, add diced cabbage and onions. Simmer slowly until cabbage and onions are tender.

Add 1 lb. cooked wide noodles, remaining 1/4 lb. margarine and season to taste.

If desired, a medium size can of tomatoes may be added to the dish.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960