My spe-ci-al-i-ty. :) YUMMO!

The smell of fried cabbage and onions
lingers in the air, so thick I can
t a s t e the goodness long after the meal's
been eaten ...
I recall the kluski kapusta
po my Mom used to make; passed down through
the generations, she taught me how
to cook it
(too bad I wasn't as good as her).
But I knew I was loved when she served
kluski kapusta po ... food that sticks
to your ribs
and embraces me in memory.
We are connected through tradition
and good food.

(c) 2006, Karla Dorman.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is the way Mom cooked KLUSKI KAPUSTA PO:

Ingredients::

1 medium to large cabbage

1 small to medium yellow onion

1 bag egg noodles (I prefer extra wide)

margerine or butter to sautee

salt and pepper to taste

You can add keilbasa or ham to the recipe; to me, its good either way.  :)

Cooking instructions:

Put margerine in frying pan, melt over medium heat

Slice up cabbage into thin strips, put in frying pan, saute until it cooks down over medium to high heat, stirring occasionally

Dice up yellow onion and put in with cabbage about 5 minutes before cabbage is ready

Follow instructions on keilbasa package, if adding, set aside

Follow cooking instructions on bag of egg noodles, drain, set aside

Drain cabbage/onion mixture, pour over egg noodles

Add keilbasa or ham if including in recipe

Salt and pepper to taste

Mix well, and....

Eat up!  :)

Serves:  4, depending on how large the cabbage, or how hungry you are.  LOL 

Enjoy.  :)