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Old 08-31-2013, 09:53 PM   #21
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I hope you try our recipe!
~Cat
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Old 09-01-2013, 05:50 AM   #22
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Where do you learn English ? I note your spelling is American .
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Old 09-01-2013, 07:21 PM   #23
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I learned from my parents and in school some English. My DA was a teacher and so is my mother. I learned the American spelling from DA. I loathe to write poorly spelled words. I have only been actively speaking English for three years to prepare for the journey here. I do not have the grammar properly yet but that is another thing DA is assisting to me.

If any of you see the mistakes I am making, you may correct me. I am still learning.
~Cat
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Old 09-02-2013, 01:52 PM   #24
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Your English is very good I can understand you very well .
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Old 09-02-2013, 03:14 PM   #25
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Thank you very much! DA is the greatest of the teachers.

~Cat
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Old 09-06-2013, 06:50 PM   #26
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Originally Posted by CatPat View Post
This is a very good dish of DA. I had to input through the online translater to put it to English but I still did the edit.

1 pound cabbage, shredded
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, chopped
salt and ground black pepper to taste
1/4 pound wide egg noodles
1/2 teaspoon caraway seeds, or to taste
Pinches of cayenne pepper, sage, rosemary, to taste
Dash of garlic powder
1 large tomato, chopped

Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper and other spices and herbs listed.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
Lightly mix egg noodles into the cabbage mixture; season with more spices if desired and add tomato at the end.

~Cat

Our recipe is Slovak and does not have the caraway seeds or tomato.
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Old 09-06-2013, 07:11 PM   #27
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Our recipe is Slovak and does not have the caraway seeds or tomato.
That is good, also! Sometimes we do not add them.

Your friend,
~Cat
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Old 09-07-2013, 09:58 PM   #28
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This danged thread keeps popping up in the right-hand column as active and I ended up making Polish cabbage and noodles tonight. The shepherd can wait for his pie.

My recipe uses three ingredients, plus water. I boil wide, flat noodles, then drain. After shredding the cabbage I steam it lightly, just until it no longer looks raw. Drain that too. Then melt a little butter or stick margarine into two pans (I use one large frypan and the pot I used for steaming the cabbage and boiling noodles) and fry each in their own pan until they are a bit brown and the noodles are a little crisp on some edges. Then "marry" the two into the pan, fry up just a bit more to blend the flavors, and eat. Add salt and pepper if you like.

From taking the ingredients out to stuffing our faces is a half hour or less. Near-instant gratification!
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Old 09-07-2013, 10:02 PM   #29
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That is very good!

Your friend,
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Old 09-08-2013, 05:41 AM   #30
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Originally Posted by Cooking Goddess View Post
This danged thread keeps popping up in the right-hand column as active and I ended up making Polish cabbage and noodles tonight. The shepherd can wait for his pie.

My recipe uses three ingredients, plus water. I boil wide, flat noodles, then drain. After shredding the cabbage I steam it lightly, just until it no longer looks raw. Drain that too. Then melt a little butter or stick margarine into two pans (I use one large frypan and the pot I used for steaming the cabbage and boiling noodles) and fry each in their own pan until they are a bit brown and the noodles are a little crisp on some edges. Then "marry" the two into the pan, fry up just a bit more to blend the flavors, and eat. Add salt and pepper if you like.

From taking the ingredients out to stuffing our faces is a half hour or less. Near-instant gratification!
Reading about a recipe can really make you crave it! Your recipe is like mine. Many people in my area use haluski noodles which are not very wide but very thick. My step daughter sometimes uses something she calls dumplings. I'm not sure what they are. And she also cooks brussel sprouts and adds them to it, and I have done that occasionally, but I cook my brussel sprouts until they fall apart instead of putting them in whole. I cook my cabbage and noodles until they are brown and a little crispy like you do, but my step-daughter does not. Her noodles are still white and her cabbage is still green. I like our way better.

When I make stuffed cabbage rolls I always make cabbage and noodles with the leftover cabbage. The only part that is thrown away is the core.
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Our Cabbage and Noodles This is a very good dish of DA. I had to input through the online translater to put it to English but I still did the edit. 1 pound cabbage, shredded 1 teaspoon salt 1 tablespoon vegetable oil 1 onion, chopped salt and ground black pepper to taste 1/4 pound wide egg noodles 1/2 teaspoon caraway seeds, or to taste Pinches of cayenne pepper, sage, rosemary, to taste Dash of garlic powder 1 large tomato, chopped Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice. Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper and other spices and herbs listed. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Lightly mix egg noodles into the cabbage mixture; season with more spices if desired and add tomato at the end. ~Cat 3 stars 1 reviews
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