This vegetable is good fixed in many ways: raw, in salads, cooked, steamed, braised or fried.
Over cooking gives cabbage a strong flavor and odor.
Cooking celery with cabbage will help cut to strong cooking odor.
Cabbage is an excellent source of vitamin C and bioflavonoids.

1/2 cup chopped onion
1/4 cup butter
4 cups shredded cabbage
1/2 teaspoon salt
1/8 teaspoon pepper
8 oz noodles, cooked and drained
1/2 cup sour cream

Sauté onion in butter.
Add cabbage; sauté until tender crisp (about 5 minutes)
Sprinkle with slat and pepper.
Stir hot noodles into cabbage.
Add sour cream.
(Taken from The PRACTICAL PRODUCE Cookbook)


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