Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper.
Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.
- 1 pack of egg noodles
- Butter, 1 stick
- 1 medium green cabbage, finely chopped
- Pepper and salt to taste
Add salt and water in a large pot and bring it to boil. Add egg noodles in the water and cook till they become al dente.(In cooking, al dente describes pasta or rice that is cooked to be firm to the bite)
Drain the excess water. As the noodles cook, place skillet over low flame and melt the butter. Now mix cabbage to the thawed butter and flavor it with pepper and salt. Cover the bowl and stir will till the cabbage becomes slightly brown.
Now add the drained egg noodles in the browned cabbage and keep stirring till the noodles become golden brown.