First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Andrea Chesman’s Garden-Fresh Vegetable Cookbook
1/4 cup butter
8 to 10 cups shredded cabbage
1 1/2 cups sliced Leeks or onion
1 lb. egg noodles
1 pint carton sour cream
salt & freshly ground black pepper
Bring a large pot of salted water to boil for the noodles. Melt butter in a large Dutch oven over medium heat. Add cabbage and leeks or onion. Cook, stirring frequently, until cabbage is limp and crisp- tender, about 10 min. Cook the noodles according to package directions, until tender 7 to 10 min. Drain well. Gently stir noodles into cabbage with sour cream, mixing until just combined. Season with salt and pepper to taste. Serves 4 to 6.