Don't knock it 'til you try it. We sat slack jawed in amazing grace at the flavor. I only gave 4 because I jazzed it up a bit. I can't imagine that it would be better or worse done per instruct-just different. Sautee in bacon fat, a clump of butter, chicken stock base, lots of black pepper. Don't let it get too limp. Al dete on the egg noodles, mix it like you mean it but don't break the noodles up. Taste as you go. We love it. New favorite. (No onion used)

this recipe is wonderful!!! My kids eat it with the onions in it and all. definatly a family favorite.

My mom always made this. I was searching recipes because I was sure there was more to cabbage & noodles than these few ingredients. But this is it! I made too much, so after my third day of leftovers I threw in some sour cream after I reheated it. It was wonderful!

uh-oh... this is way too yummy. I am definitely going to use another's suggestion of using chicken broth to cut down on the butter... and I like the paprika idea as well!!! I used a package of coleslaw mix- that saved lots of time for cutting and frying...they cooked real fast.

I was a little concerned about this one. It sounded so simple yet unusual. It ended up being the hit at my Polish dinner party! People couldn't stop talking about it. Thanks!

This is a meal in itself. I cooked up some bacon, reserved the grease and sauted the cabbage and onions in the grease and 1/4c. butter. I love bacon so it made it taste oh so good.

delicious and easy! I use 8oz mushrooms instead of 1 of the onions, and veg broth in place of some of the butter. Great with polish, german, hungarian meals.

We really liked this. I threw in turkey kielbasa which brings down the authenticity a few notches but it was so yummy!

For the simplicity and frugality of this dish, it was a real winner. I wondered what sauteed cabbage would taste like, and I was pleased! I much prefer using only 1/2 the amount of butter (it was too rich for me) and a bit of chicken base ("bouillon" paste from Sam's). To get the cabbage just the right tenderness, I sauteed until the cabbage mixture was reduced by half, then turned off the heat and put the cover on to steam to my liking (not mushy, just a bit of firmness). With wide whole grain noodles, some sausage, plus a bit of sour cream for garnish, it was a great family meal. *TIP: Try adding a few teaspoons of white vinegar or dill pickle brine, and a bit of sour cream (or leftover dill dip!) to the mixture...YUM!!

Overall, this recipe was alright though not exciting. I used a red onion and half a white onion. I also added a pound of smoked turkey sausage. Without the sausage, I would have given the recipe a lower rating.

I learned how to make this dish while living in a very Polish down-state Illinois town. I always use home made noodles (or frozen) and serve it with ham or corned beef. Yum!

This is a good recipe. Sometimes when I cook this, I fry some smoked sausage and add to the noodle mixture. My husband loves it.

A great dish!,For extra flavor, i fry up a few slices of bacon, and cook the cabbage and onions in the grease. Be sure not to overcook the bacon though, or you get a bitter taste.

Really yummy! A nice mild side dish. I reduced the butter and used chicken stock to steam the cabbage.

I added some sour cream just before serving and it's like a mock piergori. We have also made this with sliced keilbasa in it.

My wife, who doesn't like cabbage, loves this recipe. I needed to add an extra 1/2 cup of butter to keep it from drying out too quickly, but otherwise it is a great tasting side dish.

This recipe is perfect and made the traditional way just as it is supposed to be. My Grandma used to make this when I was little and after taking one bite I was swept back to my childhood sitting at her dining room table in Hamtramck, Michigan i.e Polish town. Just so you know alot of people suggest adding bacon to this but that is not a staple in a traditional Polish kitchen. Bacon added to everything is more of a Southern twist to foods.