Cabbage Stroganoff

Name: Cabbage Stroganoff
Ingredients: 8 ounces egg noodles; 5 tablespoons butter, DIVIDED; 1/2 large head of cabbage, shredded fine; 1 sweet onion, thinly sliced; 1 beef bouillon cube; 1/2 cup hot water; 1/2 teaspoon Worcestershire sauce; 1/2 cup sour cream, reduced fat is great; 1/4 teaspoon celery seed; 1/4 teaspoon salt; 1/4 teaspoon pepper

11 ingredients

7 steps

Ingredients

8 ounces egg noodles
5 tablespoons butter, DIVIDED
1/2 large head of cabbage, shredded fine
1 sweet onion, thinly sliced
1 beef bouillon cube
1/2 cup hot water
1/2 teaspoon Worcestershire sauce
1/2 cup sour cream, reduced fat is great
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1

Cook the egg noodles according to package. Drain; toss with 2 tbsp of the butter and keep warm.
2

Meanwhile, melt remaining 3 tbsp butter in a large skillet.
3

Add the cabbage and onion slices and sautee for about 5 minutes.
4

Dissolve the beef bouillon cube in the 1/2 cup hot water with the worcestershire sauce; pour into the skillet with the cabbage/onions.
5

bring to a simmer and continue to cook, stirring often, for about 15 minutes or until the cabbage is to your desired tenderness.
6

Reduce heat to low and stir in the sour cream, celery seeds, salt and pepper. Heat through but do NOT boil.
7

Serve over the hot cooked, buttered egg noodles.