Ingredients
- 4 pound cabbage head (shredded, tough outer leaves discarded, 1 head)
- 1 yellow onion, diced
- 5 tablespoons butter
- 1 box (16 ounce) dry elbow macaroni
- 1 teaspoon salt (to taste, will need more salt when boiling pasta, your choice)
- 1/2 teaspoon pepper (to taste)
How to Make
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Step 1: In a large Dutch oven, melt 4 tablespoons of butter over medium heat. When melted, add the diced yellow onion and cook until it starts to caramelize (10-15 minutes).
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Step 2: Add shredded cabbage and season with salt and pepper.
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Step 3: Stir to coat the cabbage with butter and onions.
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Step 4: As the cabbage cooks (20-25 minutes), in a separate pot boil 4-5 quarts of water for the macaroni.
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Step 5: When the water comes to a boil, add a tablespoon of salt and then add the macaroni,
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Step 6: Cook according to directions on the box. Drain and set aside.
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Step 7: When the cabbage has wilted and the edges have started to brown, add your cooked macaroni and stir to combine, seasoning with salt and pepper.
We hope you enjoy this recipe!
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