Last week I missed out on making a pasta dish. We have had a bit of business around here that had Grumpy out of the house a few nights so I had a hard time psyching myself up to cook a meal for just me. Friday night was our first night together in a few days so I decided I was going to make something delicious yet not terrible for our health/waistlines. I pulled out my George Foreman Grill and grilled some seasoned chicken tenderloins and made these yummy cabbage noodles to go with. Grumpy covered his tenderloins in Buffalo Sauce while I dipped mine in some of my favorite Sweet Baby Ray’s BBQ Sauce.
It had been a while since I had sauteed any cabbage and I was craving it. We LOVE sauteed cabbage. Friends of mine from Potsdam, NY area talk about these cabbage noodles they get at a specific restaurant they frequent. I’ve never eaten at that specific place but cabbage and noodles sounded good to me so I went ahead and threw this together. It may not be what this restaurant serves up but it was pretty good to me! They probably don’t put carrots in the dish, but I felt I needed some color!
1/2 small head of Cabbage, coarsely chopped
1 large carrot, thinly sliced
1/2 onion, diced
1 Tablespoon Olive Oil
6 oz package wide egg noodles, cooked according to package directions
1 tablespoon butter
Salt & pepper to taste
Cook noodles according to package directions. Drain water from pasta and toss with 1 tablespoon butter.
While pasta is cooking, in a large frying pan over medium high heat, saute carrots and onion in olive oil until they start to soften (about 3 minutes). Add chopped cabbage, salt and pepper and stir fry until cabbage is crisp tender and has a little caramelization. Toss buttered noodles with cabbage mixture, Serve! Next time I will add a little chili pepper flakes and/or saute in a flavored oil.I think that would give it a little more flavor, although this was yummy just as is with salt and pepper.