What's for dinner

[Mister D]

I've never seen a whole wheat egg noodle. They might be a bit tough. If you are adventurous, you could get a pasta maker and make your own! There are recipes for Haluski that call for cabbage, kraut or both. I use naturally fermented kraut, but I add mushrooms and a bit of meat for flavor.

A meat flavoring sounds like a good idea. something strong like andouille.

[Mister D]

I could have sworn I saw whole wheat noodles. Worst case scenario, I'll just use a different cut. No way I am making my own pasta.

[Captain Obvious]

That's it, @Dr. Who it was a noodle dish with shredded cabbage. Cap, it's a actually kraut? I thought it was just fried cabbage.

I'm already thinking of where I can find whole wheat egg noodles. I'm so corrupt!

Don't use whole wheat. I know they're good but get the heavy egg noodles for this dish. Something like this, you can find them cheaper too, I'm sure your grocery carries something similar, look on the bottom shelf beyond the bags of commercial stuff:

https://www.amazon.com/Mrs-Millers-F...ds=egg+noodles
Chop a head of cabbage into roughly 1 inch squares more or less, doesn't have to be super accurate. Get a dutch oven or something, ceramic coated one works but whatever. Butter, butter, butter - stick of butter in there melted, add the cabbage, it cooks down so if it's too big don't sweat, it really cooks down fast.

Dump the sweated cabbage and chopped onion into a crock pot with another stick or two of butter. If you think you've added too much butter add another stick, it needs to be fairly liquid. Along with the boiled noodles. Two bags of the one I linked above would work. Salt and pepper to taste. Crock it for... 4 to 6 hours on low, hard to over cook it with all the butter.

@Mister D

[Captain Obvious]

oh $#@!, sorry - can of kraut also. I like more but a can will work.

Don't wash it also, juice and all.

[Mister D]

Don't use whole wheat. I know they're good but get the heavy egg noodles for this dish. Something like this, you can find them cheaper too, I'm sure your grocery carries something similar, look on the bottom shelf beyond the bags of commercial stuff:

https://www.amazon.com/Mrs-Millers-F...ds=egg+noodles
Chop a head of cabbage into roughly 1 inch squares more or less, doesn't have to be super accurate. Get a dutch oven or something, ceramic coated one works but whatever. Butter, butter, butter - stick of butter in there melted, add the cabbage, it cooks down so if it's too big don't sweat, it really cooks down fast.

Dump the sweated cabbage and chopped onion into a crock pot with another stick or two of butter. If you think you've added too much butter add another stick, it needs to be fairly liquid. Along with the boiled noodles. Two bags of the one I linked above would work. Salt and pepper to taste. Crock it for... 4 to 6 hours on low, hard to over cook it with all the butter.

@Mister D

That's an unholy amount of butter.

[Mister D]

oh $#@!, sorry - can of kraut also. I like more but a can will work.

Don't wash it also, juice and all.

The juice is the best part. No way I'd skip on the juice.

[Mister D]

It's funny because Miller's is the only brand I know.

[Captain Obvious]

That's an unholy amount of butter.

It shouldn't be like soup but don't be shy about it.

[Dr. Who]

A meat flavoring sounds like a good idea. something strong like andouille.

The good thing about these dishes is that you can add what you like to them, so long as all the flavors work together. If you are using kraut, smoked sausages, ham, beef and pork work. Andouille should work. However, if you are going to use kraut, get real fermented kraut, not that pickled crap. You should also rinse it in a colander to get some of the sourness out.

[Captain Obvious]

It's funny because Miller's is the only brand I know.

I've never seen it, there's a similar brand at our store, it works.

If that's what your grocer carries go with it.