FLAY'S BRAISED CABBAGE FOR SAUERBRATEN & NOODLES

Flay's Braised Cabbage for Sauerbraten & Noodles image

Provided by Rose Mary Mogan

Time 40m

Number Of Ingredients 11

Previous Next

3 Tbsp unsalted butter
3 lb red cabbage cored,& shredded
1 large yellow onion, peeled, halved & thinly sliced
1/2 c reserved cooking liquid from sauerbraten
1/2 c white wine
salt & freshly ground black pepper ( i used kosher salt and coarsley grated restaurant black pepper)
BUTTERED NOODLES
1 1/2 lb egg noodles
4 Tbsp unsalted butter
1/4 c finely chopped flat-leaf parsley
salt & freshly ground pepper

Steps:

1. In a large skillet or saute pan, add butter, and heat till melted, then add the thinly sliced onions, I chose to mix the onions with the cabbage and saute them together, then added the reserved cooking liquid, & wine.
2. Add the salt & pepper according to taste, then cover with a lid and cook until cabbage are tender and wilted, about 15 to 20 minutes.
3. FOR THE NOODLES: Cook the noodles in a large pot of boiling salted water until al dente, then drain. Add noodles back into pot and add butter and chopped parsley, salt & pepper to taste, then toss to mix together, and serve while still warm with Sauerbraten & Braised Cabbage.