| CABBAGE AND NOODLES |
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4-6 servings2 cups uncooked egg noodles 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1/2 cup chopped onion 3 cups coarsely shredded cabbage (about 3/4 pound) 1/2 teaspoon fennel seed (or Caraway seed) 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper Prepare noodles according to package directions; drain. Set aside. In large skillet melt Butter Flavor Crisco over medium heat. Add onion, cabbage and fennel seed. Cook and stir over medium heat until tender. Transfer to medium serving bowl. Add noodles, parsley, salt and pepper. Toss well. |
