A Re-Do From Grammy

If you read this blog on a regular basis, you know one of my cooking idols who had the most influence on me was my dad's mother...my Grammy. Many of the recipes I've shared with you have originally been hers, and they are always hits! 

This one is something I first remember her making when I was a teenager, and also one of my earliest cooking memories as a newlywed. It's a great side dish with any meal, and something that can be on the table quickly after a long day.

Every time I've shared this on my Facebook page, I get many comments about it being of Polish origin. I have no idea, but it sounds reasonable. I also get many readers that say they also make it, but add in either smoked sausage or bacon. That sounds delicious, but in our family, if Grammy made it one way...you don't mess with it. If you do...you are liable to get a riot on your hands. So, while I think they are both great ideas, and encourage you to try them if you do too, I must stick to the original to ensure my safety! 

If you are always on the lookout for new side dishes, be sure to jot this one down. And if you're having ham for Easter, keep this in the back of your mind. Not so much for your holiday meal itself, but for the week after when you have all that leftover ham to eat. It goes amazingly well with ham. In fact, it's what I usually serve it with. So when you are on day number three of eating the extra ham, switch it up with this on the side!

I'm so thankful to have all these recipes from my Grammy to enjoy for years to come, pass down to more generations, and share with all of you!

Fried Cabbage and Noodles

1 lb. egg noodles, cooked according to package directions

1 medium head cabbage, chopped

1/4 c. vegetable oil

Salt and Pepper (lots of pepper)

While noodles are cooking, heat oil over medium high heat in a large skillet. Add cabbage. Season with salt and pepper. Saute, stirring often, until edges are golden brown, and cabbage has wilted down, about 15 minutes. When noodles are cooked, drain well. Add to skillet. Season with salt and pepper. Toss with cabbage to combine. Lower heat to medium. Saute until noodles are just starting to brown. 

Shared on The Country Cook April 11, 2014