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Pittsburgh Revisited

What you need: 

12 ounces noodles
1/3 cup vegan buttery spread
1 small onion, chopped
8 ounces button mushrooms, sliced
1/2 medium cabbage, cored and shredded
garlic powder, to taste
salt, to taste
soy sauce, to taste
red pepper flakes, to taste

What you do: 

1. Cook noodles according to package directions. Drain and rinse when done. In deep pot, melt buttery spread and sauté onion.
2. Add mushrooms and toss until softened; toss in shredded cabbage, cover and allow to wilt on medium heat.
3. Season with garlic powder and salt to taste. Combine this mixture with noodles; pass pepper flakes and soy sauce at the table.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

This tastes great!! I decided to put Yves ground turkey in it and it was amazing. I will make this again.

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I liked this recipe, although I don't think I'll make it again. It was easy, filling,  a little on the bland side ( as I think it is supposed to be), yet strangely addicting (all the buttery spread maybe?).  I followed the recipe very closely, using garlic cloves instead of powder and also adding black pepper.  I used whole wheat noodles and I think it might be better to use white for this as you could definitely taste the "healthiness" of the noodles since this did not have a strong sauce.  It was fun to try. 

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I made this for dinner, adding chunks of tempeh marinated in Bragg's, garlic, and crushed red pepper, and then pan fried.  I was a tad unsure of the soy flavor, too, particularly when I mixed in my hot sauce choice, Cholula (it was a strange taste combination for me).  I think next time I'll omit the hot sauce and leave it with the red pepper flakes and soy.  It was quite good though - simple, quick, and satisfying.  Thanks for sharing your version, yabbitgirl!

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This came out of a discussion on Q and A about a typical Pittsburgh "Slav soul food" dish of cabbage and noodles, with lashings of butter/marge and hot sauce (at least and_it_spoke voted for Tabasco) or pepper. That seemed a bit bland to my Mediterranean taste, so I decided to jazz it up a bit. I like it, and I'm glad others do too.

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I wondered at first what made this so descriptive of my hometown, but in a way if you are referring to the vast amounts of Slavic foods here, the cabbage and noodles fit right in. I was doubtful of the soy sauce addition, and I substituted kale for cabbage, and I was pleasantly surprised. This was actually quite easy and quite tasty and I will certainly make it again. Thank you for this recipe--I'd love to know your story behind it.

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