Cabbage Stroganoff

1. 1

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

2. 2

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

3. 3

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

4. 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. 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. 6

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

7. 7

   Serve over the hot cooked, buttered egg noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.