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- 1 Lg. Head cabbage
Wide egg noodles (1/2 of a Lg. Bag)
Cut cabbage Into Small Pieces. Saut? Slowly in 2Tablespoons water And 1 Tablespoon butter With Lid On,Low Heat, Until cabbage Has Opaque Look; Still CrispTender. You'll Have to Add water to cabbage From TimeTo Time so it Won't Scorch.
Meanwhile, Boil Noodles in Salted water Until AlmostDone. When Cooked Will Use Amount of About 1/3 Of
Serves 10 or More.
==contributed by :== * World Recipes Y-Group