Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium sized cabbage, shredded
- 4 tablespoons oleo
- 1 medium onion, chopped
- 25 dag noodles, thin or broad
- caraway seeds to taste
- 1 teaspoon salt and pepper
Directions
Cook noodles in pot of water to which salt is added. Drain and set aside. Shred the cabbage as for cole slaw.
Now place oleo in deep skillet and add the chopped onion.
Saute over low flame until onions are cooked to a golden yellow, but not brown.
Add the shredded cabbage,caraway seeds, salt and pepper; cook until cabbage is wilted.
Add the drained cooked noodles and mix gently.
Place on a platter and sprinkle buttered bread crumbs over the cabbage and noodles and serve.
You may also sprinkle sugar over the cabbage and noodles if you wish.