Recipe provided by Anne Steinman of the Hillside Chapter.
Noodles & Kraut (Krautshpetzels)
|3||lb. head of Cabbage|
|1||cup cup Chopped Onion|
|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.