Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 small head cabbage; roughly chopped into small squares
- 1/2 lb. mushrooms; chopped (your favorite variety)
- 1 cup dried Polish mushrooms; finely chopped (any dried variety will work)
- 1/2 lb. bacon
- 2 large onions; roughly chopped
- 1 stick margarine or butter*
- 1/2 lb. Kluski noodles (Polish egg noodles store bought or homemade)
- salt to taste
- pepper to taste
- 1/2 cup sour cream (optional)
Preparation
In a small bowl combine dried Polish mushrooms with 2 cups boiling water, cover and let soak overnight.
Chop onions and saute slowly till translucent in margarine*. Chop cabbage in small squares and add to onions. Drain dreid mushrooms, reserving liquid, chop finely and add to cabbage. Clean fresh mushrooms, chop and add to cabbage. Fry bacon crisp, break up into small pieces, reserving drippings, add bacon and drippings**, to taste, to cabbage mixture. Add reserved mushroom water, to taste, being careful not to pour in any settled dirt in bottom of bowl. Cook all this on very low flame (covered). Simmer till cabbage is tender. If desired, stir in sour cream during last 5 minutes of simmering.
In the mean time break noodles into small pieces cook in lightly salted water as directed on package. Do not overcook. When done drain well and add to cabbage mixture. Add salt and pepper to taste. Enjoy.
*note: for a healthier version...use 1/2 stick margarine or butter.
**note: for a healthier versionomit the bacon drippings.
