Noodles and Fried Cabbage (side dish)

This is a healthy, fast, and easy-to-make side dish.  It is also my favorite dish to serve with a porketta roast or potato sausage.  It also makes a good vegetarian complement to quinoa dishes or a veggie burger.  Goes especially well with cold applesauce.  The recipe originally came from a telelphone company Pioneers cookbook, but I’ve tampered with it over the years–using yokeless egg noodles, trying it with red cabbage (yum), substituting butter and olive oil for the original margarine (much better flavor), and adding a bit of salt (not much).

1 cup yokeless egg noodles

3 cups green or red cabbage, chopped fine

1 Tblsp olive oil

1 Tblsp butter (for vegan option, just increase the olive oil to 2 Tblsp)

1 tsp caraway seeds

1/2 tsp onion powder

1/4 tsp salt

Cook noodles according to package directions.  Heat oil and cabbage in wok or large skillet over medium high heat.  Add cabbage and fry until tender, but not crisp, 5-8 minutes.  Add noodles, caraway seeds, onion powder, and salt.  Mix thoroughly, but gently so as not to break up the egg noodles.  Turn off burner when heated through and serve.