KRAUTFREKELS
My husband ate a noodle and cabbage dish as a child that was called "krautfrekels", fixed for him by his German grandmother. Since there wasn't a recipe for this dish in the family, I made up this one, which he loves just as much. The original dish didn't have any tomato element, but my husband used to douse it with lots of ketchup. I use spaghetti sauce instead. This is a fast and easy recipe, low in fat, and delicious. We eat it as a vegetarian main dish with some cooked carrots, or corn. It's also excellent as a side dish with roasts or chops.
Provided by Geema
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium/high heat in a large skillet or pot.
- Saute onion, stirring frequently, for 3 minutes.
- Add cabbage and continue cooking and stirring for another 5 minutes, until onion is soft and cabbage is wilted.
- Add spaghetti sauce and seasonings to skillet and stir to combine well.
- Turn heat to low and cover the pan, allowing to cook for around 35-40 minutes.
- Cook egg noodles according to package.
- Drain, and add to the cabbage and onions in the skillet.
- Serve as a vegetarian main dish with some steamed carrots and bread, or as a side dish with roasts or chops.
Nutrition Facts : Calories 493.4, Fat 13.1, SaturatedFat 2.2, Cholesterol 59.9, Sodium 634.4, Carbohydrate 81, Fiber 8.7, Sugar 21.8, Protein 16.1
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