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Polish Noodles and Cabbage

My mom tells me her mother didn't do much "ethnic" cooking, aside from something she called "sour meat" (probably sauerbraten). Sunday dinners at the home of Mom's Aunt Vera, her father's sister, was a different story. There they feasted on the usual Polish delicacies -- kielbasa, stuffed cabbage, and noodles and cabbage, otherwise known as halusky. Years ago, my sister began making halusky, saying, "It's easy, fattening and cheap, so it's got to be good." Maybe between the two of us, we can jumpstart a tradition. -- Karen Carlin, PG Features Department copy editor.

1/4 cup butter or margarine
1/2 cup chopped onions
4 cups chopped or sliced cabbage
1 teaspoon caraway seeds
1/2 teaspoon salt
1/8 teaspoon pepper
1 (8-ounce) package egg noodles
1/2 cup sour cream, optional

Melt the butter in a large skillet, then add the onions; saute until soft. Add the cabbage, saute for 5 minutes or until crisp-tender. Stir in the caraway seeds, salt and pepper.

Cook the noodles in boiling, salted water; drain well. Stir the noodles into the cabbage mixture; add the sour cream. Cook 5 minutes longer, stirring frequently. Makes 6 servings.

"Polish Touches: Recipes and Traditions" edited by Jacek Nowakowski and Marlene Perrin

Thursday, November 15, 2001

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