Second /52weeksofcooking post for 2014 – this week Poland/Polish was the theme and my cousin supplied the recipe. I was lucky enough to travel to Poland as part of my college term abroad and it was fantastic. From the Perogi bar to the S. American restaurant in the basement of an old building. Personal favorite was hearing about the story of St. Mary’s Basilica followed by shopping in the outdoor market. It was an awesome trip and I would love to go back again, and hopefully make it up to Warsaw. Today’s dish isn’t one I was lucky enough to have over there, but when I told my cousin that I was in need of a Polish dish it sounded perfect.
16 oz bag of medium egg noodles
2 tbsp olive oil
1/4 cup unsalted butter
1/2 tbsp dill
1 sweet onion, diced
2 cloves garlic, diced
1 red cabbage, chopped (around 1.5lbs)
salt and pepper to taste
- Cook the egg noodles as per the instructions on the bag and set aside.
- Meanwhile heat up the olive oil and butter in a medium saute pan over medium heat. Once the butter has melted add the onion and garlic and cook for 7-10 minutes. Add the dill, stir and cook for an additional minute.
- Slowly add the cabbage making sure to not crowd the pan. Once cabbage has been added, cover and cook for 15 minutes - stirring twice.
- Add in the egg noodles, stir well then serve hot and Enjoy!
I love how fast this dish came together, and while the amount of butter is higher than I would like there is nothing wrong with an occasional splurge. I thought about reducing the butter in favor of more olive oil but was told that the key to the dish was butter and lots of it – so butter it was!