This is an old Hungarian recipe that I learned from my mother. Natalie and I were campers before kids and kept up the tradition after kids. We always tried to prepare simple, good meals and it was a bonus if the ingredients didn’t need any refrigeration. We cooked this recipe many times on our hand-pumped Coleman stove, sitting on a picnic table, often by the light of a gas lantern. Cooking and eating it now always takes me right back to those fun family vacations.

Cabbage and Noodles

December 10, 2011

by Mark Karney

Ingredients

• 1 Large package broad noodles (egg-free for Vegan)
• 1 Head Cabbage
• 1 Large onion
• Olive or Canola Oil.
• Salt and Pepper

Instructions

1. Boil noodles in water per instructions on the package.
2. While they are cooking, chop the onion and cabbage into fairly small pieces.
3. Brown the onion and cabbage in oil.
4. Add in the cooked noodles after they have been drained and mix well.
5. Salt and pepper to taste.

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