Melt the butter in a large skillet. Add the onion and saute until transparent. Add the cabbage and saute 5 minutes or until tender but still crisp. Stir in the caraway seeds, salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently. Comments: This sort of dish is prevalent in most of the splendid cuisines of Eastern Europe. It is delicious and warming. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-08-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (43%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 88.8mg||27 %|
|Sodium 124.5mg||4 %|
|Potassium 330.7mg||9 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 42.9g|
|Protein 9.7g||14 %|
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Calories per serving: 386
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