As usual I went online and - TADA! - there are tons of recipes describing Cabbage and Noodles in a combination. Amazing!
As I understand it originates as a Hungarian or Polish dish.
Makes sense to me. That was what people had available on their small farms. Cabbage from their fields/gardens; hens gave the eggs and milk from a cow, and ham from a hog. There was no way of going to the next supermarket. You had to do all from scratch.
Even the noodles. (egg, milk, flour, salt and nutmeg)
|Fill casserole with layers of cabbage and noodles|
Plain noodles had to do the trick.
Easy to make, tasty, and nice on the budget.
GRANDMA'S CABBAGE NOODLES
Printed from COOKS.COM
5 pieces bacon
1 tbsp. sugar
1 tsp. salt
1 head cabbage, chopped
1 pkg. egg noodles (flat)
Sour cream (med. container)
Makes 1 large casserole or 2 small ones.
Fry the 5 pieces of bacon until crisp; drain. In bacon grease mix sugar and salt. Add chopped cabbage and cook over medium heat in large fry pan for 10 minutes. Cook noodles separate in water as package directs and drain. Grease casserole.
Mix together noodles, cabbage and crumbled bacon. Bake, covered for 30 minutes in 300 degree oven. The last 5 minutes uncover and spread or spoon on the sour cream and sprinkle with paprika.