This is very similar to an old family recipe minus a few extra steps that I think really bump this dish from just okay to something more special(deserving of five stars): Add up to a teaspoon of dried FENNEL SEEDS(think predominant flavor in italian sausage) and a teaspoon of SUGAR to the melted butter. The sugar allows for bits of cabbage to get slightly caramelized. I always cooks the noodles al dente and add them to the cabbage to get a little caramelized themselves. Often times I add some chopped LEEK, ONION, or colored PEPPERS if I have them on hand. Adding some purple cabbage really enhances the visual appeal of the dish. If I have them, I also prefer using spaetzle noodles or fresh frozen egg noodles (chewier consistency). Lastly, a sprinkle of freshly grated PARMESAN on top adds a nice little extra and a bit of protein. Oh, and I never use even half a stick of butter for this amount of cabbage and noodles and I don't miss it. Keeps the fat to a minimum.

Reviewed On: Jan. 10, 2010

Excellent presentation. I used all plums and added about a tsp of lime zest plus two tbs lime juice to the wet ingredients and two tsp of ginger to the dry. Very nice consistency and flavor. Will make again for company.

Reviewed On: Sep. 7, 2009